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Savory French Onion Braised Beef with Mushrooms and Gruyère Toast

A delightful combination of French onion soup flavors with tender braised beef and cheesy Gruyère toast, perfect for cozy dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Braised Beef
  • 2 lbs beef chuck roast, cut into 2-inch pieces
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 medium onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • ½ cup red wine Optional: sip the rest while cooking!
  • 2 ½ cups beef broth
  • 1 cup mushrooms, sliced
For the Gruyère Toast
  • 4 slices hearty bread
  • 1 cup Gruyère cheese, grated
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Season the beef pieces with salt and pepper.
  2. In a large Dutch oven or pot, heat olive oil over medium-high heat and sear the beef in batches until browned on all sides. Remove and set aside.
  3. In the same pot, sauté sliced onions until caramelized, about 15-20 minutes.
  4. Add in minced garlic, thyme, and sliced mushrooms, cooking for an additional 5 minutes.
  5. Deglaze the pot with red wine, scraping up browned bits.
  6. Return the beef to the pot along with broth and bay leaf. Bring to a boil, then reduce heat to simmer for 2-2½ hours until beef is tender.
Gruyère Toast
  1. Preheat the oven to broil. On a baking sheet, place bread slices topped with grated Gruyère cheese.
  2. Broil for 2-3 minutes or until cheese is bubbly and golden.
Serving
  1. Taste the beef for seasoning and adjust if necessary. Serve topped with fresh parsley and alongside Gruyère toast.

Notes

Patience is key when caramelizing onions. Wine can be substituted with beef broth or balsamic vinegar. Leftovers improve in flavor and can be stored for up to 3 days in the fridge or 3 months in the freezer.