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French Onion Beef Stew with Gruyère Crouton Topping

Close-up of rich french onion beef stew topped with a cheesy crouton.
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A hearty beef stew combining the deep, savory flavor of caramelized onions from French Onion Soup with tender beef chunks.

Ingredients

Scale
  • 3 lbs beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine (like Cabernet Sauvignon)
  • 6 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 medium carrots, peeled and thickly sliced
  • 2 celery stalks, thickly sliced
  • 1/4 cup water mixed with 1 tablespoon cornstarch (optional thickener)
  • 1 baguette, sliced 1 inch thick
  • 8 ounces Gruyère cheese, shredded

Instructions

  1. Toss the beef cubes with flour, salt, and pepper until coated.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, removing the browned pieces to a plate. Do not overcrowd the pot.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the sliced onions to the Dutch oven. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are deeply caramelized and dark brown.
  4. Add the minced garlic to the onions and cook for 1 minute until fragrant.
  5. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  6. Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer.
  7. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise for 1.5 hours.
  8. Add the carrots and celery to the stew. Continue to cook, covered, for another 45 minutes, or until the beef is fork-tender.
  9. Remove the bay leaves. If you prefer a thicker stew, stir in the cornstarch slurry and simmer on the stovetop for 5 minutes until thickened.
  10. While the stew finishes, preheat your broiler. Arrange the baguette slices on a baking sheet and toast lightly under the broiler until golden brown on both sides.
  11. Ladle the stew into oven-safe bowls. Top each serving with one or two toasted baguette slices. Cover the bread generously with shredded Gruyère cheese.
  12. Place the bowls on a baking sheet and broil for 2 to 4 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • For the deepest onion flavor, do not rush the caramelization process; low and slow heat is essential.
  • You can prepare the stew base one day ahead and refrigerate; reheat slowly before adding vegetables and finishing.
  • Use a good quality, rich beef broth for the best final flavor.

Nutrition

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