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–+ servings

Cozy French Onion Beef Stew

A comforting stew that combines caramelized onions, tender beef, and cheesy toast, perfect for cozy weeknight dinners or batch cooking.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 2 pounds chuck steak (or brisket or stew meat) Chuck gives great marbling and tenderness.
  • 4 medium onions (yellow or sweet) Red onions will work but will change the sweetness.
  • 4 cloves garlic, minced Fresh preferred.
  • 4 tablespoons butter Can substitute with olive oil for dairy-free.
  • 2 tablespoons olive oil Can substitute with vegetable oil.
  • 1 tablespoon brown sugar Or honey/maple syrup; reduce quantity slightly.
  • 1 teaspoon thyme Fresh or dried.
  • 2 tablespoons Worcestershire sauce Or soy sauce for a vegetarian-friendly flavor boost.
  • 1 tablespoon Dijon mustard Or yellow mustard.
  • 2 tablespoons tomato paste Optional, for depth.
  • 2 tablespoons flour Or cornstarch for gluten-free thickening.
  • 1/2 cup dry grape juice Or red wine; beef broth works if you want no alcohol.
  • 4 cups beef broth Or vegetable broth for a lighter version.
  • 1 baguette French or sourdough For toasts.
  • 1 cup Gruyère cheese Or mozzarella/cheddar.
  • 1/2 cup Parmesan cheese Or nutritional yeast for dairy-free.

Instructions

Preparation

  • Thinly slice the onions, mince the garlic, and cut the beef into 1–1½-inch cubes. Pat beef dry and season lightly with salt and pepper.

Caramelizing Onions

  • In a heavy-bottomed pot or Dutch oven, heat 2 tbsp butter and 1 tbsp oil over medium-low. Add onions and a pinch of salt. Cook, stirring occasionally, for 25–35 minutes until deep golden brown.
  • Stir in the brown sugar in the last 5 minutes to encourage caramelization.

Browning Beef

  • Increase heat to medium-high. Add remaining oil. Brown beef in batches for about 3–5 minutes per side until seared. Transfer browned beef to a plate.

Building the Base

  • Reduce heat to medium. Add garlic and thyme to the pot for 30 seconds until fragrant. Stir in tomato paste (if using) and flour; cook for 1–2 minutes to remove raw flour taste.

Deglazing

  • Pour in the 1/2 cup grape juice or red wine, scraping up browned bits from the bottom. Let it reduce for 1–2 minutes.

Simmering

  • Return beef and any accumulated juices to the pot. Add beef broth and bay leaves, plus Worcestershire and Dijon. Bring to a simmer, then cover and cook gently for 1.5–2 hours until meat is fork-tender. Check after 60 minutes and adjust liquid if needed.

Thickening and Finishing

  • Remove bay leaves. If the stew needs thickening, make a slurry with cornstarch and water or stir in a bit more flour dissolved in broth, simmer for 5–10 minutes until glossy and properly thickened. Taste and adjust seasoning.

Make Toasts

  • Slice baguette, butter or olive-oil the slices, toast until golden. Top each toast with Gruyère and a sprinkle of Parmesan. Place under a hot broiler for 2–4 minutes until cheese is melted and bubbly.

Serving

  • Ladle stew into bowls and top with cheesy baguette slices, or float the toasts directly on the stew for a French-onion-soup effect.

Notes

If dairy-free, swap butter for extra olive oil and use nutritional yeast or a dairy-free melt for the toast. For gluten-free, use cornstarch to thicken and gluten-free baguette or serve with potato or rice. Cool the stew to room temperature before storing.