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French Onion Beef Stew

French onion beef stew combines fork-tender beef and deeply golden onions in a rich red wine broth. Serve it with crisp baguette slices topped with melted, bubbling Gruyère for a French onion soup-inspired dinner.
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Prep Time 25 minutes
Cook Time 3 hours 20 minutes
Resting time 10 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the stew
  • 2.5 lb boneless beef chuck cut into 1 1/2-inch pieces
  • 2 tsp kosher salt divided
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 3 lb yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 cup dry red wine
  • 4 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
For the cheese toasts
  • 1 baguette 10-ounce, cut into 12 slices about 1/2 inch thick
  • 6 oz Gruyère cheese shredded

Equipment

  • 1 6-quart Dutch oven
  • 1 baking sheet

Method
 

Make the stew
  1. Season the beef with 1 1/2 teaspoons of the salt and the pepper.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 3 to 4 minutes per side, transferring it to a plate as it browns.
  4. Add the butter, onions, and remaining 1/2 teaspoon salt to the pot; cook over medium-low heat for 30 to 40 minutes, stirring often, until the onions are very soft and deeply golden.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the flour and cook, stirring, for 1 minute.
  7. Pour in the wine, scrape up the browned bits, and simmer for about 4 minutes.
  8. Stir in the broth, Worcestershire sauce, thyme, bay leaf, beef, and any accumulated juices.
  9. Bring to a gentle simmer, cover, and cook over low heat for 2 to 2 1/2 hours, until the beef is fork-tender.
  10. Remove the bay leaf and let the stew rest, covered, for 10 minutes.
Make the cheese toasts
  1. Heat the oven to 425°F and arrange the baguette slices on a baking sheet.
  2. Bake for 5 to 7 minutes, until crisp and lightly golden.
  3. Top the slices evenly with the Gruyère and broil for 1 to 2 minutes, watching closely, until the cheese is melted and bubbling.
  4. Ladle the stew into bowls and serve with the cheese toasts.

Notes

For the best texture, cook the onions until they are very soft and deeply golden. Refrigerate leftovers for 3 to 4 days; this stew freezes well. For a gluten-free option, use a 1:1 gluten-free flour blend and gluten-free baguette.