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French Onion Beef Stew with Cheese Bread

A cozy and comforting bowl of French Onion Beef Stew accompanied by gooey cheese bread, perfect for chilly nights.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck, cut into 1-inch cubes Tender cuts are essential for a rich flavor.
  • 4 large onions, thinly sliced Sweet onions are preferred.
  • 4 cloves garlic, minced Enhances flavor.
  • 5 cups beef broth Can substitute with more broth if red wine is not used.
  • 1 cup red wine Adds richness; can substitute with beef broth.
  • 2 tablespoons Worcestershire sauce Adds umami.
  • 2 tablespoons all-purpose flour To help thicken the stew.
  • to taste salt and pepper Essential for seasoning.
  • 4 sprigs thyme Fresh herbs are recommended.
  • 2 leaves bay leaves Remove before serving.
For the Cheese Bread
  • 1 loaf crusty bread (preferably a baguette) Good for toasting and holding cheese.
  • 2 cups Gruyère cheese, shredded Melts beautifully.

Method
 

Preparation
  1. Sear the Beef: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef cubes, season with salt and pepper, and brown them on all sides. Transfer to a plate and set aside.
  2. Caramelize the Onions: In the same pot, add a bit more oil if needed and toss in the sliced onions. Cook low and slow, stirring occasionally, until they turn golden brown—about 20-30 minutes.
  3. Add Garlic and Flour: Once your onions are beautifully caramelized, add the minced garlic and flour. Stir for just a minute to mix well.
  4. Pour in the Broth and Wine: Add the beef back to the pot along with the broth, wine, Worcestershire sauce, thyme, and bay leaves. Stir well.
Cooking
  1. Simmer Away: Bring to a boil, reduce the heat, and let simmer uncovered for about 1.5 to 2 hours until the beef is fork-tender.
  2. Toast the Cheese Bread: Slice the crusty bread and layer with Gruyère cheese on a baking sheet. Broil for a few minutes until bubbly and browned.
Serving
  1. Finish and Serve: Taste and adjust seasoning of the stew as needed. Ladle the stew into bowls, top with gooey cheese bread, and garnish with fresh thyme.

Notes

The stew is actually better the next day. Store leftovers in an airtight container in the fridge for up to three days.