french onion beef stew recipe

Written BySheba G Updated On
french onion beef stew recipe
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The Best french onion beef stew recipe

I love making this French onion beef stew recipe because it combines two of my favorite comfort foods into one pot. The rich beef broth gets that deep caramelized onion flavor we all love from French onion soup, but with hearty chunks of beef that make it a full meal. My kids actually get excited when they smell the onions cooking on the stove, and my husband always asks for seconds. It is perfect for cold winter nights or when you want something warm and satisfying without spending hours in the kitchen. The best part is that it is packed with protein from the beef and vegetables, so it is a balanced dinner that makes everyone happy.

French Onion Beef Stew

French Onion Beef Stew

4.9 from 668 votes

A hearty beef stew inspired by the flavors of French onion soup. Tender beef chunks and sweet caramelized onions simmer in a rich broth with melted cheese on top.

Prep Time20 mins
Cook Time1 hour 45 mins
Resting Time0 mins
Total Time2 hours 5 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
4 large yellow onions, thinly sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups beef broth
1 cup dry red wine
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
4 carrots, peeled and sliced
3 celery stalks, sliced
1 cup frozen peas

For the Topping

1 French baguette, sliced into 1-inch rounds
1 1/2 cups shredded Gruyere cheese

👨‍🍳Directions

1Season the beef cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, then set aside.
2Reduce heat to medium and add the sliced onions to the pot. Cook for 20-25 minutes, stirring occasionally, until they are deeply caramelized and golden brown.
3Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir for 2 minutes to cook out the raw flour taste.
4Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
5Add the beef broth, bay leaves, and thyme. Return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6Add the carrots and celery. Continue simmering uncovered for 30 minutes more, until the beef is tender and the vegetables are cooked.
7Stir in the frozen peas and cook for 5 minutes. Remove the bay leaves. Taste and adjust seasoning with salt and pepper.
8Preheat the broiler. Ladle the stew into oven-safe bowls. Top each bowl with a slice of baguette and a generous amount of shredded Gruyere cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly. Serve immediately.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 35g

📝Notes

You can make the stew ahead of time and refrigerate it. When ready to serve, reheat and add the bread and cheese under the broiler. For a lighter version, skip the bread and cheese topping.

Watch Video Of How French Onion Beef Stew Works

This French onion beef stew is always a good idea for family dinners or when you have guests over. It is hearty and impressive but simple enough for a weeknight. I love that it brings everyone to the table and fills the house with an amazing aroma.

❓ Frequently Asked Questions About French Onion Beef Stew

1. Can I make this stew in a slow cooker?

Yes. Brown the beef and caramelize the onions on the stove first, then transfer everything except the peas and topping to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the peas in the last 10 minutes. When ready to serve, ladle into bowls and add the bread and cheese under the broiler.

2. What is the best cut of beef for stew?

Beef chuck is ideal because it has enough fat and connective tissue to become tender during long cooking. You can also use brisket or round steak. Avoid lean cuts like sirloin because they can become dry and tough.

3. Can I use a different cheese?

Gruyere is classic for French onion flavor, but you can substitute Swiss cheese, provolone, or mozzarella. For a sharper taste, try aged cheddar or Comte cheese.

4. How do I get the onions deeply caramelized without burning them?

Cook them slowly over medium heat and stir every few minutes. If they start to stick, add a splash of water or broth to deglaze the pan. This process takes about 20-25 minutes but is worth it for the sweet flavor.

5. Can I freeze this stew?

Yes. Let the stew cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Do not freeze with the bread and cheese topping; add those fresh when serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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