Go Back
Print Recipe

French Onion Beef Stew

A hearty twist on two classics, this French Onion Beef Stew combines tender chunks of beef, caramelized onions, and a savory broth topped with cheesy toasted bread. Perfect for cozy family dinners or special winter gatherings.
Calories:
Author: Sandra Myers

Ingredients

For the beef stew:

  • 1 ½ lbs 1.4 kg chuck steak, cubed
  • 2 tsp coarse sea salt
  • 1 tsp black pepper
  • 2 –3 tbsp olive oil
  • ½ cup 120 ml dry Marsala, divided
  • 2 tbsp unsalted butter
  • 5 large onions thinly sliced
  • Large pinch of salt
  • 1 tsp brown sugar
  • 1 tbsp fresh thyme
  • 4 garlic cloves minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato paste optional
  • 1 tbsp flour
  • 2 ½ cups 620 ml beef broth
  • 2 bay leaves

For the cheesy bread topping:

  • 1 white baguette sliced
  • Olive oil to brush
  • 2 tbsp Dijon mustard
  • 1 ½ cups 150 g Gruyere cheese, grated
  • 3 tbsp Parmesan cheese grated
  • ½ tbsp fresh thyme to garnish

Instructions

  • Slice onions thinly with a sharp knife or mandoline. Pat beef cubes dry, season, and sear in olive oil until browned; set aside.
  • Deglaze pan with Marsala and let reduce. Toast baguette slices brushed with olive oil at 375°F (190°C) for 15 minutes.
  • Melt butter, add onions, salt, and sugar, and cook until browned. S
  • tir in garlic, thyme, and Marsala, then cook 20–30 minutes until deeply caramelized; reserve some for garnish.
  • Add Worcestershire, Dijon, tomato paste, flour, and broth.
  • Return beef, add bay leaves, simmer, cover, and bake at 320°F (160°C) for 90 minutes until tender.
  • Spread toasted bread with Dijon, top with Gruyere and Parmesan, and place on stew in ovenproof bowls.
  • Broil until cheese is melted and golden, garnish with reserved onions and thyme.