Wash and dry produce.

Halve, peel, and thinly slice onions. Dice potatoes into 1-inch pieces. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces.

Open package of beef* and drain off any excess liquid.

In a medium bowl, combine beef, flour, and a pinch of salt and pepper. Stir to coat.

Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add coated beef and cook, stirring occasionally, until browned, 4-5 minutes (for 8 servings, you may need to cook in batches depending on the size of your pot). Wash out bowl.

Using a slotted spoon, transfer beef to bowl used for seasoning.

Melt 4 TBSP butter (8 TBSP for 8 servings) in pot used for beef over medium heat.

Add onions and ¼ cup water (⅓ cup for 8); cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: Be sure to scrape up any browned bits on the bottom of the pot as onions cook!

Add garlic powder, thyme, 2 tsp sugar (4 tsp for 8), and a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper.

Add beef, potatoes, and carrots to pot with onions. Stir to combine. Season with salt and pepper.

Add Worcestershire sauce, stock concentrates, and 5 cups water (8 cups for 8 servings). Stir to combine.

Bring stew to a boil, then cover and reduce heat to medium low. Cook until beef is cooked through and veggies are tender, stirring halfway through, 40-45 minutes.

Season with salt and pepper to taste.

While stew cooks, adjust oven rack to top position; heat broiler to high.

Cut each baguette crosswise into 8 rounds for a total of 16 rounds (32 rounds for 8 servings).

Cut Swiss cheese slices into 4 squares each for a total of 16 squares (32 squares for 8).

Spread out baguette slices on a baking sheet; top each with one cheese square.

Broil toasts on top rack until cheese has melted and is lightly browned, 2-3 minutes. TIP: The broiler is a powerful tool! Keep an eye on the toasts to prevent burning.

Serve family style or divide stew between bowls and top with toasts (or serve on the side).