French Onion Beef Stew
French Onion Beef Stew combines the heartiness of rich beef stew with the delicious caramelized onions and crusty cheesy bread topping of French onion soup. This insanely delicious culinary mash-up is well worth the effort – it may well be the tastiest stew you will ever make!
Servings: 6
Calories: 663kcal
Equipment
Ingredients
For the beef stew
- 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) dry Marsala , divided
- 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
For the cheesy bread 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 of the onions but keep the root end intact. Peel the skin off and cut the onion in half without slicing all the way through (the root should keep the onion together).5 large onions
- Use a mandoline or sharp knife to thinly slice the onions (apologies as this will likely cause a few tears... unless you are wearing contact lenses!).
Sear the beef
- Cut the beef into cubes and pat dry with paper towels. Season liberally with coarse sea salt and freshly ground pepper.1 ½ lbs (1.4 kg) chuck steak, 2 tsp coarse sea salt, 1 tsp black pepper
- Heat the olive oil in a large casserole dish or Dutch oven. Sear the beef over high heat, in batches, until properly browned and set aside.2-3 tbsp olive oil
- Deglaze the pan with ¼ cup (60ml) of the wine, scraping the browned bits stuck to the pan loose with your spoon. Simmer for a few minutes so they wine cooks down and is almost evaporated.½ cup (120ml) dry Marsala
Prepare the bread
- Preheat the oven to 375°F (190°C). Slice the bread and discard the ends. Brush with olive oil and place on a baking tray. Toast in the oven for 15 minutes, turning over halfway, until the bread is golden.1 white baguette, olive oil as needed
Caramelize the onions
- Add butter to the pan and melt. Add all the sliced onions, a good pinch salt and the sugar and cook over relatively high heat, stirring often, until they start to brown.large pinch salt, 1 tsp brown sugar, 2 tbsp unsalted butter
- Add the minced garlic, thyme and rest of the wine and reduce the heat. Cook, stirring occasionally, for 20-30 minutes or until the onions are really soft and caramelized. Reserve a few spoonfuls of the onions in a small bowl.4 garlic cloves, 1 tbsp fresh thyme
Cook in the oven
- Reduce the oven temperature to 320°F (160°F). Stir the Worcester sauce, mustard, tomato paste and flour then add the beef broth. Bring to a simmer and return the browned beef and any juices to the pan. Add the bay leaves, cover the pot and transfer to the oven for 90 minutes, or until the beef is very tender.1 tbsp Worcestershire sauce, 2 tsp Dijon mustard, 1 tbsp tomato paste, 1 tbsp flour, 2½ cups (620ml) beef broth , 2 bay leaves
- Discard the bay leaves and have a taste of the gravy to check if you need to adjust the seasoning.
Finishing touches
- Spread the toasted bread with Dijon mustard and pile with the Gruyere and grated Parmesan. Divide the beef stew between six ovenproof bowls and top with the bread slices to cover.2 tbsp Dijon mustard, 1 ½ cups (150g) Gruyere cheese, 3 tbsp Parmesan cheese
- Add any extra cheese on top for good measure and place the broiler (grill) for a few minutes, until the cheese melts and starts to brown (keep a close eye on the cheese as it can easily burn).
- Scatter with the thyme and reserved caramelized onions before serving and prepare for everyone to congratulate you on this amazing meal!½ tbsp fresh thyme
Video
Notes
- Drop the oven temperature by 15-20 degrees if you are using a fan-forced oven.
- You can toast the bread slices in an air fryer if you prefer – air fry for 10 minutes at 350°F (180°C), turning over halfway. You can likewise melt the cheese on the assembled French Onion Beef Stew bowls in the air fryer. Crank up the heat to the highest and air fry for 3-4 minutes, keeping a close eye on the cheese.
- For epic cheese pulls, pile extra cheese on the bread before melting :)
- You can use yellow onions or sweet Vidalia onions or even a combination of yellow and red onions.
- Traditional French Onion soup uses both white wine and brandy. I used dry Marsala here as it sort bridges the gap between the two.
- The stew will keep for 2-3 days in the fridge, without the bread topping. You can also freeze it for up to three months.
- You can serve the stew with the cheesy bread slices on the side if preferred
Nutrition
Calories: 663kcal | Carbohydrates: 36g | Protein: 40g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1682mg | Potassium: 885mg | Fiber: 3g | Sugar: 8g | Vitamin A: 601IU | Vitamin C: 11mg | Calcium: 465mg | Iron: 5mg
