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French Onion Beef Stew

Comforting French Onion Beef Stew with Cheesy Goodness

Hearty French Onion Beef Stew combines tender beef and sweet onions, embodying the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Beef
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 pounds Chuck Steak Choose well-marbled cuts for tenderness.
  • 1 tablespoon Coarse Sea Salt
  • 1 teaspoon Black Pepper Freshly ground for depth.
  • 2 tablespoons Olive Oil Substitute with vegetable oil if desired.
  • 1/2 cup Dry Marsala Wine Substitute with white wine or broth if necessary.
  • 2 tablespoons Unsalted Butter Aids in caramelizing onions.
  • 3-4 large Onions Substitute with yellow or sweet Vidalia onions.
  • 1 tablespoon Brown Sugar Omit if less sweetness is preferred.
  • 1 tablespoon Fresh Thyme Adds a fragrant herbal note.
  • 4 cloves Garlic Minced for best flavor.
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Dijon Mustard Adjust to taste.
  • 1/4 cup Flour Can substitute with cornstarch for gluten-free.
  • 4 cups Beef Broth Replace with vegetable broth for a lighter version.
For the Topping
  • 1 large White Baguette Any crusty bread works, consider sourdough.
  • 1 cup Gruyere Cheese Replace with any melting cheese.
  • 1/2 cup Parmesan Cheese Can swap with Pecorino or omit.
  • 1 tablespoon Fresh Thyme (for garnish) Optional but recommended.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Thinly slice the onions and set aside in a bowl.
  2. Pat dry cubed chuck steak, season generously, and sear in olive oil until browned.
  3. Deglaze the pan with dry Marsala wine, scraping the browned bits.
  4. Add butter and sliced onions, sprinkle with brown sugar, and caramelize slowly.
  5. Combine garlic, thyme, Worcestershire sauce, Dijon mustard, and flour into the onions; stir in beef broth, seared beef, and bay leaves.
  6. Cover and simmer in a preheated oven at 320°F for 90 minutes.
  7. Prepare the bread by slicing and toasting with olive oil until golden brown.
  8. Assemble by topping the stew with mustard-brushed bread and cheeses; broil until melted.
  9. Serve with garnished caramelized onions and thyme.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 34gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 950mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 25mg

Notes

Allow flavors to meld; can store leftovers for up to 3 days in the fridge or freeze for up to 3 months.

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