French Onion Beef Stew (Print Version)
Tender beef, caramelized onions, Gruyere, and baguette create a hearty and flavorful French classic.
# Ingredients:
→ Beef and Aromatics
01 -
1.5 pounds chuck steak, cut into 1-inch cubes
02 -
5 large yellow onions, thinly sliced
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons olive oil
05 -
2 garlic cloves, minced
06 -
2 teaspoons fresh thyme leaves
07 -
2 bay leaves
→ Stewing Liquids and Seasoning
08 -
0.5 cup dry grape juice
09 -
2.5 cups beef broth
10 -
1 tablespoon Worcestershire sauce
11 -
2 tablespoons Dijon mustard
12 -
2 tablespoons all-purpose flour
13 -
0.5 teaspoon fine sea salt
14 -
0.5 teaspoon freshly ground black pepper
15 -
1 teaspoon light brown sugar
→ Topping
16 -
1 white baguette, sliced 0.5 inch thick
17 -
1.5 cups Gruyere cheese, grated
18 -
2 tablespoons olive oil, for brushing
# Steps:
01 -
Cube the chuck steak into 1-inch pieces. Season generously with salt and pepper.
02 -
In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add sliced onions, butter, a pinch of salt, and brown sugar. Stir frequently and cook over medium-low heat for 20 to 25 minutes until soft and caramelized.
03 -
Using tongs, remove caramelized onions from the pot and set aside. In the same pot, add additional olive oil if needed and sear beef cubes in batches over medium-high heat until browned on all sides. Remove beef and reserve.
04 -
Add minced garlic and thyme to the pot. Sauté for 1 minute. Pour half of the grape juice to deglaze, scraping any browned bits from the bottom.
05 -
Return caramelized onions and seared beef to the pot. Add remaining grape juice, Worcestershire sauce, Dijon mustard, flour, beef broth, and bay leaves. Stir to dissolve flour thoroughly.
06 -
Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 90 minutes, stirring occasionally, until the beef is fork-tender and flavors are developed.
07 -
Preheat broiler on high. Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil. Broil for 1 to 2 minutes per side until golden and crisp.
08 -
Ladle hot stew into bowls. Place toasted baguette slices on top, sprinkle generously with grated Gruyere cheese. Broil until cheese is melted and bubbly, then serve immediately.
# Notes:
01 -
For optimal flavor, slice onions uniformly and caramelize them slowly. Allow the beef to simmer uncovered to foster rich, concentrated taste.