Description
French Onion Beef Stew is a rich and comforting dish that fuses the deep, sweet flavor of caramelized onions with tender, slow-cooked beef. Crowned with a crusty, cheesy bread topping inspired by classic French onion soup, this stew is perfect for cozy dinners or special occasions, delivering layers of flavor in every hearty bite.
Ingredients
For the Beef Stew
- 1½ lbs (680 g) chuck steak, cubed
- 2 tsp coarse sea salt
- 1 tsp black pepper
- 2–3 tbsp olive oil, as needed
- 2 tbsp unsalted butter
- 5 large onions, thinly sliced
- Large pinch of salt
- 1 tsp brown sugar
- 1 tbsp fresh thyme
- 4 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard (or to taste)
- 1 tbsp tomato paste (optional)
- 1 tbsp flour
- 2½ cups (620 ml) beef broth
- 2 bay leaves
For the Cheesy Bread Topping
- 1 white baguette, sliced
- Olive oil, for brushing
- 2 tbsp Dijon mustard
- 1½ cups (150 g) Gruyère cheese, coarsely grated
- 3 tbsp Parmesan cheese, freshly grated
- ½ tbsp fresh thyme, to garnish
Instructions
- Slice the onions: Trim the tops of the onions, keeping the root end intact. Peel and cut each onion in half without slicing through the root. Thinly slice using a mandoline or sharp knife for even caramelization.
- Sear the beef: Pat the beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a large casserole or Dutch oven over high heat. Sear the beef in batches until deeply browned on all sides. Remove and set aside. Pour a small splash of beef broth into the hot pan and scrape up all the browned bits from the bottom. Let it simmer briefly until slightly reduced.
- Prepare the bread: Preheat the oven to 375°F (190°C). Slice the baguette, discard the ends, brush lightly with olive oil, and place on a baking tray. Toast for 15 minutes, turning halfway, until golden and crisp.
- Caramelize the onions: Add the butter to the casserole and melt. Add the sliced onions, a pinch of salt, and the brown sugar. Cook over medium-high heat, stirring often, until the onions begin to brown. Add the garlic and thyme, reduce heat, continue cooking for 20–30 minutes, stirring occasionally, until onions are deeply caramelized and very soft. Reserve a few spoonfuls for garnish.
- Cook the stew: Reduce oven temperature to 320°F (160°C). Stir in Worcestershire sauce, Dijon mustard, tomato paste (if using), and flour. Gradually add beef broth, stirring well. Bring to a gentle simmer. Return beef and any juices to pot, add bay leaves, cover, and transfer to oven. Cook for 90 minutes, until beef is very tender. Discard bay leaves and adjust seasoning.
- Finishing touches: Spread toasted baguette slices with Dijon mustard and top generously with Gruyère and Parmesan cheeses. Divide stew between ovenproof bowls and cover with cheesy bread slices. Add extra cheese on top. Place under broiler for a few minutes until cheese is melted, bubbly, and lightly browned—watch closely. Scatter with fresh thyme and reserved caramelized onions. Serve hot and enjoy.
Notes
- Using a mandoline ensures uniform onion slices, aiding even caramelization.
- Searing the beef in batches prevents overcrowding and ensures a good crust.
- To control sweetness and depth, adjust the amount of brown sugar and caramelization time for the onions.
- If tomato paste is unavailable, you can omit it; however, it adds richness and depth to the stew.
- Broiling the cheesy bread topping requires close attention to avoid burning.
- For a gluten-free option, substitute the baguette with gluten-free bread slices for the topping.
- Prep Time: 50 minutes
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Baking
- Cuisine: French
