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French Onion Beef Stew

Savory French Onion Beef Stew: A Cozy Comfort Food Delight

Indulge in this hearty French Onion Beef Stew, where caramelized onions and tender beef create the ultimate comfort food experience.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Chuck Steak can substitute with brisket
  • 1 tablespoon Coarse Sea Salt adjust quantity to taste
  • 1 teaspoon Black Pepper freshly ground recommended
  • 2 tablespoons Olive Oil any cooking oil can be used
  • 1 cup Dry Marsala Wine or dry red wine or beef broth
  • 2 tablespoons Unsalted Butter can be replaced with more olive oil
  • 3 large Onions yellow or sweet Vidalia onions recommended
  • 1 tablespoon Brown Sugar omit if desired or substitute with maple syrup
  • 1 teaspoon Fresh Thyme use dried thyme in a pinch but reduce amount
  • 3 cloves Garlic or garlic powder as a suitable alternative
  • 2 tablespoons Worcestershire Sauce or soy sauce for similar umami
  • 1 tablespoon Dijon Mustard adjust amount to taste or use yellow mustard
  • 2 tablespoons Tomato Paste optional
  • 2 tablespoons Flour substitute with cornstarch mixed with water for gluten-free
  • 4 cups Beef Broth or vegetable broth for a vegetarian version
  • 2 leaves Bay Leaves omit if unavailable
For the Cheesy Topping
  • 1 large White Baguette or any crusty bread
  • 2 cups Gruyere Cheese or Swiss or mozzarella cheese
  • 1/2 cup Parmesan Cheese or Pecorino Romano
  • 1 tablespoon Fresh Thyme for garnish

Equipment

  • Dutch oven
  • Baking sheet

Method
 

Step-by-Step Instructions for French Onion Beef Stew
  1. Begin by slicing the onions thinly while keeping the root intact to help retain their shape.
  2. Pat the cubed chuck steak dry and season with salt and pepper. Heat olive oil in a Dutch oven and sear the beef on each side until golden brown.
  3. Deglaze the pan with dry Marsala wine, scraping up browned bits. Allow to simmer for 2 minutes.
  4. Preheat oven to 400°F. Slice the baguette, brush with olive oil, and toast in the oven until golden brown.
  5. In the Dutch oven, melt butter, add the onions, salt, and brown sugar. Cook until caramelized.
  6. Stir in garlic and thyme. Return beef, add remaining wine, Worcestershire sauce, Dijon mustard, flour, and beef broth. Mix well.
  7. Add bay leaves, cover, and bake at 325°F for 90 minutes until the beef is fork-tender.
  8. Spread Dijon mustard on toasted bread, top with cheeses, and broil until bubbly and golden.
  9. Serve the stew hot, topped with the cheesy bread and extra fresh thyme.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 30gProtein: 45gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Leftover French Onion Beef Stew can be refrigerated for up to 3 days or frozen for up to 3 months. Store the cheesy topping separately to maintain texture.

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