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The Ultimate French Onion Beef Stew with Cheesy Gruyère Toast Topping

Close-up of tender shredded beef in rich broth with onions, topped by a slice of toasted bread covered in melted cheese for french onion beef stew.
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This recipe combines the deep, savory flavor of French Onion Soup with the heartiness of a traditional beef stew, finished with a classic cheesy Gruyère toast topping.

Ingredients

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  • 3 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine (like Cabernet Sauvignon)
  • 6 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • 1 baguette, sliced into 1-inch thick rounds
  • 8 ounces Gruyère cheese, shredded

Instructions

  1. Pat the beef cubes dry and season them with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, removing the browned pieces to a plate. Do not overcrowd the pot.
  3. Reduce the heat to medium. Add the sliced onions to the Dutch oven. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are deeply caramelized and dark brown. Stir in the sugar during the last 10 minutes of cooking.
  4. Add the minced garlic to the onions and cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  6. Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Bring the mixture to a simmer.
  7. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Cook for 2 to 2 1/2 hours, or until the beef is fork-tender.
  8. If you prefer a thicker stew, remove the lid for the last 30 minutes of cooking. Alternatively, mix the flour with 2 tablespoons of cold water to create a slurry, stir it into the simmering stew, and cook until thickened. Remove the thyme sprigs and bay leaf.
  9. While the stew finishes, preheat your broiler. Place the baguette slices on a baking sheet. Top each slice generously with shredded Gruyère cheese. Broil for 1 to 3 minutes until the cheese is melted and bubbly brown. Watch carefully to prevent burning.
  10. Ladle the stew into bowls. Top each serving with one or two cheesy Gruyère toast slices.

Notes

  • For a slow cooker method, brown the beef and caramelize the onions on the stovetop first. Transfer everything except the bread and cheese to the slow cooker. Cook on low for 7 to 8 hours or high for 3 to 4 hours. Thicken the stew before serving if desired.
  • Use high-quality beef broth for the best flavor in this rich stew.
  • You can substitute Swiss cheese for Gruyère if necessary, but Gruyère provides the most authentic flavor.

Nutrition

Find it online: https://tastytribune.com/french-onion-beef-stew-recipe/