Slow Cooker French Onion Beef

Fork being pushed into cooked beef with onion and mushrooms on a white plate.

5 from 2 votes

Slow Cooker French Onion Beef is an easy dinner recipe that is full of flavor. This set and forget dish is perfect any night of the week!

Prep Time10

Cook Time3 15

Total Time3 25

Course: Dinner

Cuisine: Western

Keyword: slow cooker french onion beef

Servings:

Calories: 611kcal

Author: Adrianne

Ingredients

4 medium onions skin peeled and sliced into rings
1 cup/250 grams swiss brown mushrooms
4 beef oyster blade steaks Note 1
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 cup/250 ml beef stock
2 tablespoons Worcestershire sauce
4 slices swiss cheese folded in half, Note 2

Slurry (optional)

2 tablespoons water
1 tablespoon cornstarch

To serve

mashed potato
black pepper
parsley

Instructions

Onions: use sharp knife and cutting board to peel the onion skins and then slice each into rings. Once done use your fingers to seperate the onion slices into rings.
Mushrooms: use the same knife and cutting board to thinly slice the mushrooms. Once done set aside (these get added towards the end of the cook period).
Steaks: use a pair of tongs to place each steak flat on the cutting board. Season with salt and pepper then use the tongs to flip to the other side and season this side for each steak also.
Slow cooker: spread the onions out in the base of the slow cooker to form a layer. Next add the brown sugar, butter, dried thyme and garlic powder. Then pour in both the beef stock and Worcestershire sauce. Take the kitchen tongs and use them to place each seasoned steak on top of the onion mixture. Put the lid on the slow cooker and set the timer to cook for 3 hours on high or 6 hours on low.
Slurry: combine the cornstarch and water in a small jug and use a mini whisk to stir until consistent. Note 3
Slow cooker: once the initial cook time is up, remove the lid and set it aside. Then use the tongs to take each piece of steak out and place them onto a clean, dry chopping board. Pour the slurry into the slow cooker and use a wooden spoon to gently stir and combine. Then use the tongs to place each steak back into the slow cooker. Next fold each piece of swiss cheese and place one folded piece onto each cooked steak. Then sprinkle the sliced mushrooms in across the cheese and top of the meat. Next put the slow cooker lid back on and cook for a further 15-30 minutes (high) or 30-45 minutes (low).
Garnish: once the final cook time is up remove the lid from the slow cooker and set it aside. Garnish the dish with the chopped parsley.
To serve: spoon portions of the onion mixture onto plates loaded with mashed potato. Spoon the sauce over the onions then top this with the cooked steak, cheese and mushroom pieces. Sprinkle with freshly cracked black pepper.

Video

Notes

Note 1 - Beef: I like to use beef oyster blade steaks when making this recipe. They are an economical cut of meat that you can get either in a 2 pack or 4 pack. This cut of beef is best slow cooked and is a great serving of 4 for a family with the meat costing around $15.
Note 2 - Swiss cheese: we add the cheese in the 2nd part of the cooking process. This is when the beef is cooked and we are adding the mushrooms and cheese. Doing so allows us to have a short cook time for the mushrooms and cheese which allows them to maintain their robust textures without any mushy or overcooked sense about them.
Note 3 - Slurry: the cornstarch and water creates a slurry. This thickens the liquids in the dish. It is optional and you don't have to use it if you don't wish too. If you do choose to use it we want to whisk it thoroughly when we are combining it so that there are not lumps. We also don't use it towards the end after the 1st cooking stage when we are adding the cheese and mushrooms.

Nutrition