French Onion Beef Stew
A cozy and delicious dish featuring tender beef, sweet caramelized onions, and rich broth, topped with melted Gruyère cheese and crusty bread.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces Select a tender cut for best results.
- 4 large onions, thinly sliced Caramelizing these onions is key to the dish.
- 3 cloves garlic, minced Adds aromatic flavor.
- 4 cups beef broth Use low-sodium for better control of salt.
- 1 cup dry red wine Enhances the flavor profile.
- 2 tablespoons olive oil For browning the beef and onions.
- 1 teaspoon dried thyme Herb adds earthy flavors.
- 1 bay leaf bay leaf Remove before serving.
- to taste Salt and pepper Adjust to personal preference.
- 1 loaf crusty bread, sliced For topping the stew.
- 2 cups shredded Gruyère cheese Melts beautifully on top.
Instructions
Preparation
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Add the beef chunks in batches, browning them on all sides.
- Once browned, remove the beef and set it aside.
- In the same pot, reduce heat to medium and add the sliced onions. Stir occasionally for about 30-40 minutes until soft and golden brown.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the dry red wine, scraping up any brown bits stuck to the bottom of the pot.
- Return the beef to the pot along with the beef broth, dried thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Cover the pot and let it simmer on low heat for at least 2 hours.
- When ready to serve, preheat your broiler. Spoon the stew into oven-safe bowls, top with a slice of bread, and sprinkle with Gruyère cheese.
- Place under the broiler until the cheese is bubbling and golden.
- Let cool for a minute before serving.
Notes
For best results, avoid overcooking the beef and take your time caramelizing the onions. Garnish with fresh herbs for added freshness and color.