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French Onion Beef Stew

French Onion Beef Stew Recipe

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1½-inch cubes
  • 3 tbsp all-purpose flour
  • Salt and freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 4 cups beef broth
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 baguette, sliced into 1-inch thick rounds
  • 2 cups shredded Gruyère cheese

Method
 

  1. Preheat oven to 325°F (160°C). Toss beef with flour, 1 tsp salt, and pepper. Brown in batches in a hot Dutch oven with butter and oil, about 8 minutes per batch. Set beef aside.
  2. Lower heat to medium and cook sliced onions with a pinch of salt, stirring often, until deep golden brown, 25 to 30 minutes. Add garlic and cook 1 minute.
  3. Pour in wine, scraping up the fond. Simmer until reduced by half, about 5 minutes.
  4. Return beef to the pot with broth, thyme, and bay leaves. Bring to a simmer, cover, and braise in the oven for 2½ hours.
  5. Remove from oven and set to broil. Top stew with baguette slices and cheese, then broil 3 to 4 minutes until bubbly and golden. Serve hot.

Notes

The Gruyère toasts are best made just before serving. If making the stew ahead, reheat it gently on the stovetop, then add the bread and cheese and broil to serve. Leftovers keep well in the fridge, but the toast will soften.