Go Back
Delicious French Onion Beef Stew served in a rustic bowl

French Onion Beef Stew

A comforting and savory beef stew featuring tender beef, deeply caramelized onions, and a rich, flavorful broth, reminiscent of classic French onion soup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Stew
  • 2 pounds Beef chuck cut into 1-inch cubes
  • 1 tablespoon Olive oil
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon Black pepper or to taste
  • 4 large Yellow onions thinly sliced
  • 2 tablespoons Butter
  • 4 cloves Garlic minced
  • 1/4 cup All-purpose flour
  • 1 cup Dry red wine such as Merlot or Cabernet Sauvignon
  • 6 cups Beef broth low sodium
  • 1 tablespoon Fresh thyme chopped
  • 2 Bay leaves
For Serving
  • 1 loaf Baguette sliced
  • 1 cup Gruyere cheese shredded

Equipment

  • Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Grater
  • Baking sheet

Method
 

Instructions
  1. Pat beef dry, season with salt and pepper. In a Dutch oven, heat olive oil and sear beef in batches until browned, then set aside.
  2. Reduce heat, add butter and onions to the Dutch oven, and cook slowly for 25-30 minutes until deeply caramelized. Add minced garlic in the last minute.
  3. Stir flour into the onions and cook for 1 minute. Gradually pour in red wine, scraping up bits, then add beef broth, thyme, and bay leaves; bring to a simmer.
  4. Return seared beef to the Dutch oven. Cover and simmer on low heat for 2 to 2.5 hours, or until beef is very tender.
  5. Season stew to taste. Ladle into bowls, top with toasted baguette slices and shredded Gruyere, then broil briefly until cheese is melted and bubbly.

Notes

For best results, allow the stew to simmer for at least 2-3 hours to fully develop its flavors and tenderize the beef. A crusty baguette and melted Gruyere make a perfect topping.