French Onion Stew
What do you get when you cross French onion soup with pot roast? This decadent slow-cooker French onion stew is the amazing result.
Ingredients
- 3 pounds boneless beef chuck roast
- 1 teaspoon salt divided
- 1 teaspoon pepper divided
- 3 tablespoons olive oil
- 5 medium onions thinly sliced
- 4 garlic cloves minced
- 1 tablespoon maple syrup
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 1 teaspoon minced fresh rosemary
- 1 bay leaf
- 1 cup uncooked spiral pasta
- 1 cup shredded Monterey Jack cheese
Instructions
- Sprinkle roast with half the salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan to a 6-qt. slow cooker.
- Add onion and remaining 1/2 teaspoons of salt and pepper to the same pan; cook and stir until tender, 5-7 minutes. Reduce heat to medium-low. Cook 20-25 minutes, stirring every 5 minutes, until onions are a golden brown color. Add garlic and maple syrup; cook and stir 5 minutes longer. Sprinkle with flour. Add beef broth, stirring to loosen browned bits from pan. Transfer to slow cooker.
- Add rosemary and bay leaf to slow cooker. Cover and cook on high until beef is tender, about 6 hours. Remove beef and shred with two forks. Return beef to slow cooker.
- Remove bay leaf; discard. Add noodles; stir to coat. Top with Monterey Jack cheese. Cook until noodles are done, 20-25 minutes longer.