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French Onion Beef Stew: The Ultimate Cozy Dinner

French Onion Beef Stew with Cheesy Bread Topping

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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 6

Ingredients
  

  • 2 lbs Beef chuck roast cut into 1.5-inch cubes
  • 4 large Yellow onions thinly sliced
  • 4 tbsp Unsalted butter divided
  • 2 tbsp Olive oil for searing
  • 1/4 cup All-purpose flour divided
  • 4 cloves Garlic minced
  • 1 cup Dry red wine Cabernet or Merlot
  • 4 cups Beef broth low sodium preferred
  • 1 tbsp Worcestershire sauce
  • 1 tsp Fresh thyme leaves plus more for garnish
  • 2 whole Bay leaves
  • 1 loaf Baguette sliced into 1-inch rounds
  • 1.5 cups Gruyère cheese shredded

Instructions
 

  • Pat the beef cubes dry with paper towels and season generously with salt and pepper. Toss with 2 tablespoons of flour to coat lightly.
  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
  • Reduce the heat to medium. Add the butter to the pot. Add the sliced onions and cook, stirring occasionally, for 30 to 45 minutes until they are deeply caramelized and jammy. Adjust heat as needed to prevent burning.
  • Stir in the minced garlic and the remaining flour. Cook for 1 minute until fragrant.
  • Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 3 minutes to allow the alcohol to cook off.
  • Return the beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender. Remove and discard the bay leaves.
  • Preheat your oven broiler. If your pot isn't oven-safe, ladle the stew into oven-safe soup crocks.
  • Top the stew with the baguette slices. Mound the shredded Gruyère cheese generously over the bread.
  • Place under the broiler for 3 to 5 minutes, watching closely, until the cheese is melted, bubbly, and golden brown. Serve immediately garnished with fresh thyme.