Description
French Onion Beef Stew is a hearty and comforting dish combining tender chunks of seared chuck steak with deeply caramelized onions, simmered together in a rich beef broth infused with herbs and a touch of mustard and tomato paste. Topped with crispy toasted baguette slices slathered in Dijon mustard and melted Gruyere and Parmesan cheese, this stew is perfect for a cozy family meal or dinner party.
Ingredients
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) beef broth, divided
Onions 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
- 2 tsp Dijon mustard, or more to taste
- 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
- 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
- Slice the onions: Cut the top end off each onion but leave the root end intact so the onion halves stay together. Peel the skin off, then use a mandoline or sharp knife to thinly slice the onions carefully.
- Sear the beef: Pat the cubed beef dry and season well with coarse sea salt and black pepper. Heat olive oil in a large casserole dish or Dutch oven over high heat. Sear the beef in batches until browned on all sides and set aside to keep warm.
- Deglaze the pan: Add ¼ cup (60ml) beef broth to the hot pan to loosen browned bits stuck to the base. Use a spoon to scrape these up and simmer a few minutes until broth reduces slightly.
- Prepare the bread: Preheat oven to 375°F (190°C). Slice the baguette, discarding ends. Brush slices with olive oil and place them on a baking tray. Toast for 15 minutes, turning halfway, until golden and crisp.
- Caramelize the onions: Melt butter in the pan used for beef. Add all sliced onions along with a large pinch of salt and the brown sugar. Cook over relatively high heat, stirring frequently, until the onions start to brown. Add minced garlic, fresh thyme, and the remaining ¼ cup (60ml) beef broth. Reduce heat and cook, stirring occasionally, for 20–30 minutes until onions are very soft and deeply caramelized. Reserve a few spoonfuls of caramelized onions in a small bowl for garnish.
- Finish the stew base and cook in oven: Reduce oven temperature to 320°F (160°C). Stir into the onions the Worcestershire sauce, Dijon mustard, tomato paste, and flour. Then add the 2½ cups (620ml) beef broth. Bring mixture to simmer. Return browned beef and any accumulated juices to the pan. Add bay leaves, cover the pot, and transfer to oven. Cook for 90 minutes or until beef is very tender.
- Adjust seasoning: Remove bay leaves. Taste gravy and adjust seasoning with salt, pepper, or extra mustard as needed.
- Assemble and broil: Spread toasted bread slices with Dijon mustard. Layer generously with Gruyere and Parmesan cheeses. Divide the beef stew between six ovenproof bowls. Top each bowl with prepared cheesy bread to cover stew completely. Add extra cheese on top if desired.
- Broil the topping: Place bowls under a broiler for a few minutes until cheese melts and starts to bubble and brown, watching carefully to prevent burning.
- Serve: Garnish each bowl with reserved caramelized onions and fresh thyme sprigs. Serve immediately for a rich, comforting experience.
Notes
- Caramelizing onions slowly is key to developing the stew’s deep flavor; do not rush this step.
- Searing the beef in batches ensures a good brown crust and better flavor.
- The tomato paste is optional but adds depth to the broth.
- Use Gruyere cheese for authentic French flavor and great melting quality.
- Watch closely under the broiler as cheese can burn quickly.
- Leftovers can be refrigerated and reheated gently on stovetop.
- For gluten-free variation, substitute bread with gluten-free baguette or omit the bread topping.
