Description
This comforting French Onion Beef Stew combines tender, slow-cooked beef chuck with deeply caramelized onions in a rich, savory broth. Topped with crusty baguette slices slathered in Dijon mustard and melted Gruyère cheese, this hearty stew is perfect for cozy dinners and impresses with its layers of classic French flavors.
Ingredients
Scale
Beef and Broth
- 1 ½ lbs beef chuck, cut into cubes
- 2 ½ cups beef broth
- Salt and pepper, to taste
- Fresh thyme, a few sprigs
- 2 bay leaves
Vegetables and Seasoning
- 5 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp brown sugar
- Salt, to taste
- 2 tsp all-purpose flour
Bread Topping
- 1 white baguette
- 1 ½ cups shredded Gruyère cheese
- Olive oil, for brushing
- 2 tbsp Dijon mustard
Instructions
- Prepare the onions: Using a sharp knife or mandoline, thinly slice all five large onions. This ensures they caramelize evenly and develop a rich, sweet flavor.
- Sear the beef: Season the beef chuck cubes generously with salt and pepper. Heat the Dutch oven over medium-high heat with a bit of olive oil, then sear the beef until browned on all sides. Remove the beef from the pot and set aside.
- Caramelize the onions: In the same Dutch oven, melt the butter. Add the sliced onions along with 1 teaspoon of brown sugar and a pinch of salt. Cook slowly over medium heat, stirring occasionally, until the onions are golden brown and deeply caramelized, which develops the foundational flavor of the stew.
- Add garlic and thyme: Stir in minced garlic and fresh thyme sprigs. Continue cooking for about five minutes to infuse the mixture with aroma and depth.
- Make the base: Sprinkle the flour over the onions and stir constantly for a minute to cook out the raw flavor. Gradually pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate all browned bits for maximum flavor.
- Combine and cook: Return the seared beef to the pot along with 2 bay leaves. Bring the mixture to a simmer, cover with the lid, and transfer the Dutch oven to a preheated oven at 320°F (160°C). Let it cook slowly for about 1½ hours, until the beef is tender and the flavors meld beautifully.
- Prepare the cheesy bread topping: Preheat the oven to 375°F (190°C). Slice the baguette into rounds, brush both sides lightly with olive oil, and toast in the oven until golden brown and crisp. Remove from oven.
- Assemble and broil: Spread a thin layer of Dijon mustard on each toasted baguette slice, then generously top with shredded Gruyère cheese. Place the cheesy bread on top of the stew in ovenproof bowls or directly in the Dutch oven if oven safe. Broil until the cheese melts and bubbles slightly, creating a delicious crusty topping.
- Serve: Carefully remove from the oven, garnish with additional fresh thyme if desired, and serve hot for a cozy, satisfying meal.
Notes
- Use a Dutch oven or any heavy oven-safe pot to ensure even cooking both on the stovetop and in the oven.
- Caramelizing the onions slowly is key to developing the stew’s rich flavor; do not rush this step.
- Gruyère cheese can be substituted with Emmental or Swiss cheese for a slightly different flavor profile.
- The leftover stew stores well and tastes even better the next day as the flavors continue to meld.
- For added depth, a splash of dry white wine can be added after deglazing with the beef broth.
