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French Onion Beef Stew

Comforting French Onion Beef Stew That Warms the Soul

This French Onion Beef Stew is a comforting dish perfect for chilly evenings, combining tender beef and caramelized onions.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Chuck Steak or brisket/round steak can be used as substitutes
  • 3 medium Onions yellow or sweet onions are best
  • 4 cloves Garlic minced, fresh garlic offers the best aroma
  • 2 tablespoons Olive Oil or vegetable oil as a replacement
  • 2 tablespoons Unsalted Butter substitute with olive oil for a dairy-free option
  • 1 teaspoon Coarse Sea Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 1 tablespoon Brown Sugar can be omitted or replaced with honey
  • 2 tablespoons Worcestershire Sauce or soy sauce for a gluten-free option
  • 1 tablespoon Dijon Mustard yellow mustard as an alternate
  • 2 tablespoons Tomato Paste optional
  • 2 tablespoons Flour use cornstarch mixed with water for gluten-free
  • 4 cups Beef Broth homemade or low-sodium recommended
  • 1 cup Marsala Wine omit or use grape juice for non-alcoholic
  • 2 leaves Bay Leaves
  • 1 tablespoon Fresh Thyme dried thyme can be substituted
For the Cheesy Bread Topping
  • 1 loaf Baguette sliced
  • 1 cup Gruyere Cheese or your favorite cheese
  • 1/2 cup Parmesan Cheese use other cheeses as desired

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large Dutch oven, heat olive oil over medium-high heat. Season cubed chuck steak with salt and pepper, and brown for 5-7 minutes. Remove meat from pot and set aside.
  3. Melt unsalted butter in the same pot, add onions, salt, and brown sugar. Cook on low for about 30 minutes until caramelized.
  4. Add minced garlic to the onions and cook for another minute. Stir in Worcestershire sauce, Dijon mustard, and tomato paste. Cook for 1 minute.
  5. Return the beef to the pot, sprinkle with flour, and gradually stir in beef broth and Marsala wine. Mix well to create a thick broth.
  6. Add bay leaves and thyme, bring to a gentle simmer, cover partially, and cook on low for about 90 minutes until beef is tender.
  7. Slice a baguette, brush with olive oil, spread with Dijon mustard, and top with Gruyere and Parmesan cheeses. Broil for about 5 minutes until golden.
  8. Remove bay leaves and ladle stew into bowls. Top with cheesy bread and garnish with fresh thyme.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 20mg

Notes

Preparing the stew a day in advance allows the flavors to deepen, enhancing its comforting essence.

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