Lunch: Slow Cooker French Onion Beef Stew

Ingredients

8 sprig fresh thyme
1 can low-sodium chicken broth
1 c. apple juice
4 medium carrots
2 onions
1 1/2 lb. lean beef stew meat
Kosher salt and pepper
3 tbsp. all-purpose flour
4 thick slices country bread
4 oz. Gruyère or Swiss cheese

Instructions

Tie a piece of thread or kitchen twine around the thyme sprigs and place them in a 5- to 6-qt slow cooker. Add the chicken broth, apple juice, carrots and onions and mix to combine.
Season the beef with 1/2 tsp each salt and pepper; sprinkle with the flour. Add the beef and any excess flour to the slow cooker and mix to combine. Cook, covered, until the beef and vegetables are tender, 7 to 8 hours on low or 4 to 5 hours on high.
When the stew has 10 minutes left to cook, heat the broiler. Place the bread on a foil-lined broiler-proof baking sheet. Sprinkle with the cheese and remaining tsp thyme. Broil until the cheese starts to brown, 1 to 2 minutes. Spoon the stew into bowls and top with the Gruyère toasts.

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