French Onion Beef Stew
Craving comfort food that feels both rustic and gourmet? This French Onion Beef Stew combines the soul-warming essence of French Onion Soup with the rich, hearty flavors of French Beef Stew. Imagine tender beef slow-braised to perfection, bathed in a deeply savory broth layered with caramelized onions—and crowned with a cheesy, golden baguette topping. It’s the kind of cozy, slow-cooked meal that’s made for weekends, dinner parties, or anytime you want to treat yourself to something truly special.
Ingredients
- 2.5 –3 lbs beef chuck or braising steak cut into cubes
- Salt & pepper to season
- 2 tablespoons olive oil + 2 tablespoons butter
- 4 –5 large onions thinly sliced
- 1 teaspoon sugar optional, to aid caramelization
- 4 cloves garlic minced
- 1 cup dry Marsala white wine, or sherry
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour
- 4 cups beef broth use high-quality stock for best flavor
- 2 bay leaves + 3–4 sprigs fresh thyme
- 1 small baguette sliced
- 1 cup shredded Gruyère cheese + ½ cup Parmesan cheese for topping
Instructions
- Caramelize the onions: Melt butter in a large Dutch oven over medium-high heat. Add sliced onions, a generous pinch of salt, and optional sugar. Cook, stirring frequently, until deep golden brown—about 30 minutes. Stir in garlic and cook 1–2 minutes longer. Reserve a few tablespoons of onions for garnish.
- Brown the beef: Season the beef cubes generously with salt and pepper. In batches, sear them in olive oil until nicely browned on all sides. Do not overcrowd the pan. Transfer beef to a plate and set aside.
- Deglaze the pan: Pour in the Marsala or wine to deglaze the pan. Scrape up all the browned bits (the fond) with a wooden spoon. Let the wine simmer for 3–5 minutes to reduce slightly.
- Build the stew: Stir in the Dijon mustard, Worcestershire sauce, and flour. Slowly add the beef broth while stirring to prevent lumps. Return the browned beef (and any juices) to the pot. Add bay leaves and thyme. Bring to a simmer.
- Bake the stew: Preheat oven to 320°F (160°C). Cover the Dutch oven and bake for 1.5 to 2 hours, or until the beef is fork-tender.
- Prepare the cheesy bread: Toast the baguette slices at 375°F (190°C) until golden, about 10–15 minutes. Top with Dijon (optional), then pile on Gruyère and Parmesan.
- Assemble and broil: Ladle the French Onion Beef Stew into oven-safe bowls. Top each with a cheesy bread slice and broil until the cheese is bubbling and golden. Garnish with reserved onions and a sprinkle of fresh thyme.
Notes
- Don’t rush the onions: Deep caramelization adds incredible depth—be patient.
- Sear in batches: Crowding the pan leads to steaming, not browning.
- Use quality cheese: Gruyère and Parmesan melt beautifully and bring nutty, salty contrast.
- Make ahead: The stew tastes even better the next day. Just add the bread topping before serving.
- Fan-forced oven? Lower the temperature by 15–20°F to avoid overcooking.