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French Onion Beef Stew with Cheesy Bread Topping

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Ingredients

Scale
  • 1½lbs beef chuck, cubed
  • 2–3tbsp olive oil
  • 2 tbspunsalted butter
  • 1 tbspWorcestershire sauce
  • 1 tbspDijon mustard
  • 1 tbspall-purpose flour
  • 2½ cupsbeef broth or stock
  • 5large onions, thinly sliced
  • 1 tbsptomato paste (optional)
  • 1 tspbrown sugar
  • 1 tbspfresh thyme leaves
  • 4garlic cloves, minced
  • 2 tspsea salt
  • 1 tspblack pepper
  • 2bay leaves
  • 1white baguette, sliced
  • 1½ cupsshredded Gruyère cheese
  • 3 tbspgrated Parmesan
  • 2 tbspDijon mustard
  • Olive oil, for brushing
  • ½ tbspfresh thyme (for garnish)

Instructions

  1. Begin by heating the olive oil in your Dutch oven over medium-high heat. Once hot, add the cubed beef in batches to avoid overcrowding. Season generously with sea salt and black pepper. Allow the beef to brown for several minutes on all sides. This step is crucial as it adds depth to the stew’s flavor. After browning, remove the beef and set it aside. This step may take some time, but properly searing the beef is worth it for enhanced flavor.
  2. In the same pot, melt the butter. Add the thinly sliced onions along with the brown sugar and a pinch of salt. Caramelizing the onions will take around 15 minutes. Stir them frequently to avoid burning. Once they turn a beautiful golden brown, add the minced garlic and fresh thyme, cooking for an additional 5 minutes until aromatic. This slow cooking develops a sweetness that beautifully complements the beef.
  3. Sprinkle the flour into the onion mixture, stirring continuously to avoid lumps. Next, mix in the tomato paste (if using), Worcestershire sauce, and Dijon mustard. Gradually pour in the beef broth, scraping the bottom of the pot to release any brown bits—this step adds intense flavor. Once mixed, return the previously seared beef to the pot, adding in the bay leaves. Bring the mixture to a gentle simmer.
  4. Cover the Dutch oven and place it in a preheated oven at 320°F (160°C). Allow the stew to slow-cook for 1½ hours. This low and slow method will make the beef incredibly tender and allow all the flavors to meld together seamlessly. If you don’t have an oven-safe pot, you can maintain a low simmer on the stovetop instead.
  5. While the stew is cooking away, prepare the cheesy bread. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Brush the baguette slices generously with olive oil on both sides and place them on the baking sheet. Bake for about 15 minutes, flipping halfway through until they are golden and crisp. The bread will serve as the perfect base for the cheese toppings.
  6. Once the bread is toasted, spread a bit of Dijon mustard on each slice, then generously top with shredded Gruyère cheese and a sprinkle of Parmesan. Put the cheesy bread back into the oven under the broiler for 2–3 minutes until the cheese is bubbling and golden, but watch it carefully to prevent burning.
  7. To serve, ladle the hearty stew into oven-safe bowls. Carefully place the cheesy bread slices on top of the stew, then finish with a sprinkle of fresh thyme and a few extra caramelized onions for garnish. Serve immediately while hot, and enjoy the wonderful combination of flavors and textures!

Notes

This French Onion Beef Stew is great for leftovers.

Nutrition

Find it online: https://www.delicetreats.com/french-onion-beef-stew-cheesy-bread/