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French Onion Beef Stew

A rich and hearty combination of classic French Onion Soup and tender beef pot roast, topped with cheesy toasted baguettes.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef Stew Base
  • 3 lbs beef chuck roast cubed
  • 4 tbsp unsalted butter divided
  • 4 yellow onions sliced
  • 4 cups beef broth
  • 0.5 cup white wine dry
  • 1 tbsp thyme fresh
  • 2 tbsp flour
Topping
  • 1 baguette sliced
  • 1.5 cups Gruyère cheese grated

Equipment

  • Dutch Oven
  • Chef's knife
  • Cutting board
  • Wooden Spoon

Method
 

  1. Preheat oven to 325°F (165°C). Season beef chunks with salt and pepper.
  2. In a large Dutch oven, sear beef in batches until browned. Remove and set aside.
  3. Add butter and onions to the pot; caramelize over medium heat for 25-30 minutes.
  4. Stir in garlic and flour, cook for 2 minutes. Deglaze with white wine.
  5. Add beef broth, thyme, and return beef to the pot. Bring to a simmer.
  6. Cover and bake in the oven for 2.5 to 3 hours until beef is tender.
  7. Remove from oven. Top with baguette slices and grated cheese.
  8. Broil for 3-5 minutes until cheese is bubbly and golden. Serve immediately.

Notes

For a non-alcoholic version, replace the wine with additional beef broth and a splash of apple cider vinegar.