Description
Indulge in this rich and hearty French Onion Beef Stew topped with a delightful cheesy bread crust. Tender beef chuck simmers slowly with caramelized onions, garlic, and a flavorful blend of herbs and seasonings. Finished off with melted Gruyère and Parmesan over toasted baguette slices, this dish is a cozy gourmet delight perfect for satisfying dinners.
Ingredients
For the Beef Stew:
- 1 ½ lbs (680 g) beef chuck, cut into cubes
- 2 tsp coarse sea salt
- 1 tsp black pepper
- 2–3 tbsp olive oil (as needed)
- 2 tbsp unsalted butter
- 5 large onions, thinly sliced
- 1 tsp brown sugar
- 1 tbsp fresh thyme leaves
- 4 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste (optional)
- 1 tbsp all-purpose flour
- 2 ½ cups (620 ml) beef broth or stock
- 2 bay leaves
For the Cheesy Bread Topping:
- 1 white baguette, sliced
- Olive oil (for brushing)
- 2 tbsp Dijon mustard
- 1 ½ cups (150 g) shredded Gruyère cheese
- 3 tbsp grated Parmesan cheese
- ½ tbsp fresh thyme, for garnish
Instructions
- Prepare the Onions: Peel the onions and leave the root ends intact to help hold them together. Slice thinly using a sharp knife or mandoline, keeping tissues handy to manage the onion fumes.
- Sear the Beef: Pat the beef cubes dry and season well with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches. Remove and set aside.
- Caramelize the Onions: Reduce heat to medium, melt butter in the same pot, then add sliced onions, brown sugar, and a pinch of salt. Cook for 15 minutes, stirring occasionally until onions are soft and golden. Add minced garlic and thyme, cooking another 5 minutes until fragrant.
- Build the Stew: Sprinkle flour over the onions and stir for 1 minute. Add tomato paste (if using), Dijon mustard, and Worcestershire sauce. Gradually pour in beef broth while stirring, scraping up browned bits. Return seared beef to pot, add bay leaves, and bring to a simmer.
- Slow Cook: Cover the pot and transfer to a preheated oven at 320°F (160°C). Cook for about 1½ hours until beef is tender and sauce thickens. Discard bay leaves and adjust seasoning as needed.
- Prepare the Bread: Preheat oven to 375°F (190°C). Slice baguette and brush each slice with olive oil. Arrange on a baking tray and toast for 15 minutes, flipping halfway, until golden and crisp.
- Assemble and Broil: Spread toasted baguette slices with Dijon mustard. Top with a mix of shredded Gruyère and Parmesan cheeses. Ladle hot stew into ovenproof bowls and arrange cheesy toasts on top. Broil for 2–3 minutes until cheese melts and turns golden brown.
- Garnish and Serve: Sprinkle with fresh thyme and reserved caramelized onions for garnish. Serve hot and enjoy the comforting blend of tender beef and cheesy crunch.
Notes
- For extra richness, add a splash of beef stock while reheating leftovers.
- You can air fry the bread slices at 350°F (180°C) for 8–10 minutes as an alternative to oven-toasting.
- Serve the cheesy bread slices on the side if preferred instead of on top of the stew.
- Store leftovers (without cheesy bread) in the refrigerator for up to 3 days or freeze for up to 3 months.
