French Onion Beef Stew Recipe!

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🧅 French Onion Beef Stew

🕒 Cook Time:

  • Prep: 20 mins

  • Cook: 2.5 to 3 hours

  • Total: ~3 hours 20 mins

  • Servings: 6

🧾 Ingredients:

For the Stew:

  • 2 lbs beef chuck, cut into 1.5-inch cubes

  • Salt & pepper, to taste

  • 2 tbsp olive oil

  • 4 tbsp butter

  • 3 large yellow onions, thinly sliced

  • 2 tsp sugar (helps caramelize the onions)

  • 4 cloves garlic, minced

  • 1 tbsp tomato paste

  • 1/4 cup all-purpose flour

  • 1/2 cup dry white wine (or red wine)

  • 4 cups beef broth (low sodium preferred)

  • 2 sprigs fresh thyme (or 1 tsp dried)

  • 1 bay leaf

  • 1 tbsp Worcestershire sauce (optional, adds depth)

  • 1/2 tsp dried rosemary (optional)

  • 1 baguette, sliced

  • 1.5 cups shredded Gruyère cheese (or Swiss)

🍳 Instructions:

1. Caramelize the Onions (the key to flavor!)

  • In a large Dutch oven or heavy pot, melt butter with 1 tbsp olive oil over medium heat.

  • Add sliced onions and sugar. Cook for 30–40 minutes, stirring frequently, until deep golden brown. Don’t rush this step—it’s what gives French onion its signature flavor.

  • Add garlic and cook for 1 minute.

  • Stir in tomato paste and cook for another 1–2 minutes.

2. Sear the Beef

  • While onions are cooking, season beef with salt and pepper.

  • In a separate pan (or after transferring onions), heat 1 tbsp oil over medium-high heat.

  • Sear beef in batches until browned on all sides. Set aside.

3. Build the Stew

  • Sprinkle flour over the caramelized onions and stir for 1–2 minutes.

  • Deglaze with wine, scraping up any brown bits from the pot.

  • Return beef to the pot.

  • Add beef broth, thyme, bay leaf, Worcestershire sauce, and rosemary.

  • Bring to a boil, then reduce heat to low.

  • Cover and simmer for 2–2.5 hours, or until beef is fork-tender. Stir occasionally.

4. Make the Cheese Toasts

  • Preheat broiler.

  • Place baguette slices on a baking sheet.

  • Top with shredded Gruyère.

  • Broil 1–2 minutes until bubbly and golden.

5. Serve

  • Remove bay leaf and thyme sprigs.

  • Ladle stew into bowls and top with cheese toasts (or serve them on the side).

  • Optionally, add a little extra shredded cheese directly on top of the stew.

🔄 Variations & Tips:

  • Add mushrooms for an earthier flavor.

  • Add carrots or potatoes if you want a more traditional beef stew feel.

  • Substitute Swiss or provolone if Gruyère isn’t available.

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