Description
A rich and comforting beef stew inspired by classic French onion soup, featuring caramelized onions, tender beef, and a cheesy toasted bread topping.
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 3 large yellow onions, thinly sliced
- 3 tbsp butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 1 tbsp Worcestershire sauce
- 2 tbsp flour
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 baguette, sliced
- 2 cups shredded Gruyère or Swiss cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and 1 tbsp of butter in a large pot over medium-high heat. Season the beef with salt and pepper, then brown in batches. Remove and set aside.
- Reduce heat to medium, add remaining butter, and cook the onions slowly for 20–25 minutes until deep golden and caramelized.
- Stir in garlic and cook for 1 minute. Add flour and stir until coated.
- Pour in the red wine to deglaze, scraping browned bits from the pot. Simmer for 2–3 minutes.
- Add the beef back to the pot along with beef broth, Worcestershire, thyme, bay leaves, salt, and pepper.
- Bring to a simmer, cover, and cook for 1.5–2 hours, or until beef is tender.
- Meanwhile, toast baguette slices in the oven until lightly golden, then top with Gruyère and return to oven until melted and bubbly.
- Serve the stew topped with cheesy bread slices and garnish with parsley.
Notes
- For deeper flavor, caramelize the onions slowly over low heat.
- Use Swiss cheese if Gruyère is unavailable.
- Stew flavors improve even more the next day.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Dinner
- Method: Stovetop & Baking
- Cuisine: French