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Classic French Onion Beef Stew with Cheesy Gruyère Toast

A close-up of rich French onion beef stew topped with a large, cheesy, broiled crouton.
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A hearty stew combining the deep flavor of caramelized onions from French Onion Soup with tender beef chunks in a rich broth, served with a melted Gruyère cheese toast topping.

Ingredients

Scale
  • 2.5 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 3 large yellow onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 6 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 4 slices sturdy bread (like baguette or sourdough)
  • 4 ounces Gruyère cheese, shredded

Instructions

  1. Pat the beef cubes dry and season lightly with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to crowd the pot. Remove the browned beef and set aside.
  3. Reduce heat to medium-low. 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. Add 1/2 teaspoon salt during the last 10 minutes of cooking.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the onions and stir constantly for 1 minute.
  6. 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.
  7. Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Season with remaining salt and pepper.
  8. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the beef is fork-tender. Remove the bay leaf before serving.
  9. While the stew finishes, preheat your broiler. Place bread slices on a baking sheet. Top each slice with shredded Gruyère cheese. Broil for 1 to 3 minutes until the cheese is melted and bubbly. Watch carefully to prevent burning.
  10. Ladle the stew into bowls. Top each serving with one slice of cheesy Gruyère toast.

Notes

  • For a slow cooker method, brown the beef and caramelize the onions on the stovetop first. Transfer everything to the slow cooker (omit the flour and wine reduction step) and cook on low for 7 to 8 hours or high for 3.5 to 4 hours.
  • You can substitute Swiss cheese for Gruyère if needed, but Gruyère provides the classic flavor.
  • If you prefer a thicker stew without using flour, let the stew simmer uncovered for the last 30 minutes to allow the liquid to reduce naturally.

Nutrition

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