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French Onion Beef Stew Recipe

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★★★★★

4.5 from 75 reviews

This French Onion Beef Stew is a comforting and hearty dish combining tender chunks of seared beef with deeply caramelized onions simmered in a rich Marsala wine-infused beef broth. Topped with toasted Dijon mustard-brushed baguette slices and a melty blend of Gruyere and Parmesan cheese, then broiled until golden-brown, this stew delivers layers of savory, sweet, and cheesy flavors perfect for a satisfying meal.

Ingredients

Scale

Beef and Seasoning

  • 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

Onion and Flavorings

  • 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

Bread and Cheese Topping

  • 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

Instructions

  1. Slice the onions: Cut off the top ends of the onions while keeping the root ends intact to hold them together. Peel their skins off and slice each onion in half without cutting through the root. Use a mandoline or a sharp knife to thinly slice the onions, preparing them for caramelization.
  2. Sear the beef: Cut the chuck steak into cubes and pat dry with paper towels. Season the beef liberally with coarse sea salt and black pepper. Heat olive oil in a large casserole dish or Dutch oven over high heat. Sear the beef cubes in batches until browned on all sides. Remove the seared beef and set aside.
  3. Deglaze the pan: Pour ¼ cup (60ml) of the Marsala wine into the hot pan. Scrape the browned bits stuck to the bottom with a spoon, and simmer for a few minutes until the wine reduces and almost evaporates.
  4. Prepare the bread: Preheat your oven to 375°F (190°C). Slice the baguette, discarding the ends, and brush the slices with olive oil. Lay them on a baking tray and toast in the oven for 15 minutes, flipping halfway through, until golden and crisp.
  5. Caramelize the onions: Add unsalted butter to the same pan used for the beef and melt it. Add all the sliced onions along with a good pinch of salt and brown sugar. Cook over relatively high heat, stirring often, until the onions start to brown. Then add minced garlic, fresh thyme, and the remaining Marsala wine. Reduce the heat and cook, stirring occasionally, for 20 to 30 minutes until the onions become very soft and caramelized. Reserve a few spoonfuls of these onions in a small bowl for garnish later.
  6. Cook the stew in the oven: Reduce the oven temperature to 320°F (160°C). Stir Worcestershire sauce, Dijon mustard, tomato paste (if using), and flour into the caramelized onions. Add beef broth and bring to a simmer on the stovetop. Return the seared beef along with any juices to the pan, add bay leaves, cover the pot with a lid, and transfer it to the oven. Cook for 90 minutes or until the beef is very tender.
  7. Season and finish the gravy: Remove the bay leaves and taste the stew’s gravy. Adjust seasoning with additional salt or pepper if needed.
  8. Assemble the bowls: Spread Dijon mustard on the toasted baguette slices. Top each slice generously with the coarsely grated Gruyere and freshly grated Parmesan cheese. Divide the beef stew evenly among six ovenproof bowls and cover each serving with the prepared cheese-topped bread slices.
  9. Broil the cheese topping: Add any extra cheese on top for extra richness. Place the bowls under a broiler (grill) for a few minutes until the cheese melts and begins to brown. Watch carefully to prevent burning.
  10. Garnish and serve: Scatter the reserved caramelized onions and fresh thyme over each serving. Serve immediately and enjoy the rich, layered flavors of this classic French onion beef stew.

Notes

  • For a deeper flavor, use homemade beef stock if possible.
  • Be careful when broiling the cheese topping as it can burn quickly.
  • Feel free to substitute Gruyere with Swiss or Emmental cheese if Gruyere is unavailable.
  • The tomato paste is optional but adds an extra depth of flavor and richness.
  • Allow the stew to rest for a few minutes after broiling before serving for better flavor melding.

Keywords: French onion beef stew, slow cooked beef stew, caramelized onion stew, Dutch oven stew, cozy winter recipes, beef and onion casserole

Find it online: https://chefmilacook.com/french-onion-beef-stew-recipe/