Name: French Onion Beef Stew Recipe
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: 1 ½ lbs (1.4 kg) chuck steak, cubed; 2 tsp coarse sea salt; 1 tsp black pepper; 2-3 tbsp olive oil, or as needed; ½ cup (120ml) dry Marsala wine, divided; 2 tbsp unsalted butter; 5 large onions; Large pinch salt; 1 tsp brown sugar; 1 tbsp fresh thyme; 4 garlic cloves, minced; 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 1 tbsp tomato paste (optional); 1 tbsp flour; 2½ cups (620ml) beef broth (stock); 2 bay leaves; 1 white baguette, sliced (ends discarded); Olive oil as needed, to brush on the bread; 2 tbsp Dijon mustard, or as needed; 1 ½ cups (150g) Gruyere cheese, coarsely grated; 3 tbsp Parmesan cheese, freshly grated; ½ tbsp fresh thyme, to garnish

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Introduction

French Onion Beef Stew is a rich and comforting dish that combines tender beef with the deep, sweet flavors of caramelized onions. Topped with toasted baguette and melted Gruyere cheese, it’s a beautiful twist on a classic French favorite perfect for cozy dinners.

The dish is served in a round white ceramic bowl filled with rich brown beef stew, showing tender meat chunks and caramelized onions as the bottom layer. On top, there are six slices of toasted baguette arranged to cover most of the stew, each slice golden brown with a bubbly layer of melted cheese that is light yellow with scattered darker browned spots. Small green herb sprigs, likely thyme, are sprinkled over the cheese, adding a fresh touch. A silver spoon is placed inside the bowl, partially submerged in the stew next to the toast. Some cheese toast slices are seen outside the bowl on the white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs (1.4 kg) chuck steak, cubed
2 tsp coarse sea salt
1 tsp black pepper
2-3 tbsp olive oil, or as needed
½ cup (120ml) dry Marsala wine, divided
2 tbsp unsalted butter
5 large onions
large pinch salt
1 tsp brown sugar
1 tbsp fresh thyme
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp tomato paste (optional)
1 tbsp flour
2½ cups (620ml) beef broth (stock)
2 bay leaves
1 white baguette, sliced
Olive oil as needed, to brush on the bread
2 tbsp Dijon mustard, or as needed
1 ½ cups (150g) Gruyere cheese, coarsely grated
3 tbsp Parmesan cheese, freshly grated
½ tbsp fresh thyme, to garnish

Instructions

Step 1: Slice the onions by cutting off the top end but keeping the root intact. Peel off the skin, cut the onion in half without slicing all the way through, then use a mandoline or sharp knife to thinly slice the onions.
Step 2: Cut the beef into cubes and pat dry. Season with coarse sea salt and black pepper. Heat olive oil in a large casserole dish or Dutch oven and sear the beef in batches over high heat until browned. Set aside.
Step 3: Deglaze the pan with ¼ cup (60ml) of Marsala wine, scraping up the browned bits. Simmer for a few minutes until the wine has almost evaporated.
Step 4: Preheat the oven to 375°F (190°C). Slice the baguette, discard the ends, brush slices with olive oil, and toast on a baking tray for 15 minutes, turning halfway, until golden.
Step 5: Add butter to the pan and melt. Add all sliced onions with a pinch of salt and brown sugar. Cook over relatively high heat, stirring often, until onions begin to brown.
Step 6: Stir in minced garlic, fresh thyme, and the remaining Marsala wine. Reduce heat and cook, stirring occasionally, for 20-30 minutes until onions are soft and caramelized. Reserve a few spoonfuls for garnish.
Step 7: Reduce oven temperature to 320°F (160°C). Stir Worcestershire sauce, Dijon mustard, tomato paste (if using), and flour into the onions. Add beef broth and bring to a simmer.
Step 8: Return browned beef and any juices to the pan. Add bay leaves, cover, and transfer to the oven. Cook for 90 minutes or until beef is very tender.
Step 9: Remove bay leaves and taste the gravy, adjusting seasoning if needed.
Step 10: Spread toasted bread slices with Dijon mustard, then top with Gruyere and Parmesan cheese. Divide stew between six ovenproof bowls and cover each with a cheese-topped bread slice.
Step 11: Add extra cheese on top if desired. Place bowls under a broiler (grill) for a few minutes until cheese melts and browns, watching carefully to avoid burning.
Step 12: Garnish with fresh thyme and reserved caramelized onions before serving. Enjoy and prepare for compliments!

Tips & Variations

Use a mandoline for evenly thin onion slices, which caramelize more consistently.
If Marsala wine isn’t available, dry sherry or a dry white wine make good substitutes.
For more depth, add a splash of balsamic vinegar with the onions while caramelizing.
Try using sourdough bread instead of baguette for a tangier crust.
Vegetarian option: Substitute beef with mushrooms and use vegetable broth.

Storage

Store leftover stew covered in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warm. If the stew thickens too much, add a splash of beef broth or water while reheating. Toast fresh bread and add cheese topping before serving again for the best experience.

How to Serve

A rustic white bowl filled with dark brown beef stew, topped with five toasted bread slices layered with melted golden-yellow cheese sprinkled with herbs and black pepper, with caramelized onions scattered around the stew. Above the bowl, a white plate holds three toasted bread slices, one piled with shredded pale yellow cheese and two with melted cheese and herbs. To the left, a white bowl contains rich brown sauce and a metal spoon resting inside. At the bottom left, a white dish holds creamy yellow mashed potatoes with little black pepper and green herb bits. Everything is set on a white marbled surface with a light beige knitted cloth on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this stew ahead of time?

Yes, this stew benefits from resting. Prepare it a day ahead to allow the flavors to meld, then reheat before serving and add the toasted bread and cheese topping fresh.

What cut of beef is best for this stew?

Chuck steak is ideal because it becomes tender and flavorful after slow cooking. You can also use brisket or short ribs as alternatives.