French Onion Beef Stew
This French Onion Beef Stew takes everything comforting about a classic beef stew and layers in the sweet, savory depth of caramelized onions. Tender, fall-apart beef chuck simmers in a rich broth with deeply caramelized onions, then each bowl is topped with toasted bread and melted Gruyère cheese. It's the perfect one-pot dinner for chilly afternoons, and the flavor only gets better the next day.
Equipment
- Enameled Dutch oven (at least 6 quarts) Heavy pot helps onions caramelize evenly
- Broiler-safe soup crocks
- Instant-read meat thermometer Optional, for checking beef doneness
- Sharp chef's knife
- Wooden spoon
- Cutting board
- Measuring cups and spoons
- Ladle
- Baking sheet For broiling bread and crocks
Ingredients
- 3 pounds boneless beef chuck roast 1.36kg, cut into 1.5 inch cubes
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 3 tablespoons olive oil divided
- 3 tablespoons unsalted butter
- 2.5 pounds yellow onions 1.13kg, about 4-5 large, thinly sliced
- 1 teaspoon sugar
- 4 cloves garlic minced
- 3 tablespoons all purpose flour
- 1/3 cup dry sherry 80ml
- 5 cups beef bone broth 1.2L, or beef stock
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme plus more for garnish
- 2 bay leaves
- 8 ounces cremini mushrooms 227g, quartered
- 1 French baguette sliced into rounds
- 2 cups Gruyère cheese shredded
- fresh parsley chopped, for garnish
- fresh thyme leaves for garnish
Instructions
- Pat beef dry, season with 1 teaspoon salt and 1/2 teaspoon pepper. Sear in batches in hot oil until browned on all sides, then transfer to a plate.
- Reduce heat to medium, add butter and remaining oil. Cook onions with sugar and remaining salt for 35-40 minutes, stirring frequently, until deep caramel brown.
- Add garlic and cook 1 minute until fragrant. Stir in flour and cook 1-2 minutes. Pour in sherry, scraping up browned bits, and simmer until slightly reduced.
- Return beef and juices to pot. Add broth, Worcestershire sauce, thyme, and bay leaves. Bring to boil, reduce to low, cover, and simmer 2 hours.
- Stir in mushrooms, cover, and cook 20-30 minutes more until beef is fork-tender. Remove thyme and bay leaves, and adjust seasoning.
- Preheat broiler. Toast baguette slices 1-2 minutes per side. Ladle stew into broiler-safe bowls, top with toasted bread and shredded Gruyère. Broil 2-3 minutes until cheese is melted and bubbly. Garnish with parsley and thyme.
Notes
- Don't rush the onion caramelization - this step creates the deep, sweet flavor that defines the stew. Slice onions evenly so they cook at the same rate.
- Pat the beef completely dry before searing to ensure a good brown crust instead of steaming.
- Work in batches when searing the beef to avoid overcrowding the pot.
- This stew tastes even better the next day once the flavors have had time to meld together.
- To freeze, cool completely and store in freezer-safe containers without the bread topping for up to 3 months.
- Substitute dry red wine for the sherry for a more traditional braise flavor.
- Use Swiss cheese instead of Gruyère for a milder, more budget-friendly option.
- For a slow cooker version, caramelize onions and sear beef on stovetop, then transfer to slow cooker on low for 7-8 hours.
- Add cubed carrots and potatoes along with the mushrooms for a more traditional stew texture.
- Reheat gently on the stovetop over medium-low heat, adding fresh toasted bread and cheese only when ready to serve.
Nutrition
Serving: 1BowlCalories: 520kcalCarbohydrates: 24gProtein: 38gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 110mgSodium: 980mgPotassium: 720mgFiber: 2gSugar: 6gVitamin A: 8IUVitamin C: 12mgCalcium: 25mgIron: 20mg
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