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A hearty bowl of homemade stew from a classic beef stew recipe, garnished with fresh thyme and served in a ceramic dish.

French Onion Beef Stew

This hearty French Onion Beef Stew combines the rich, savory depth of classic French onion soup with tender, slow-cooked beef stew, topped with cheesy baguette slices for an irresistible comfort meal.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Main Course
Cuisine: American, French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless beef chuck roast cut into 1 1/2-inch cubes
  • 2 tsp kosher salt plus more to taste, divided
  • 1 tsp black pepper freshly ground, plus more to taste, divided
  • 3 tbsp all-purpose flour divided
  • 3 tbsp olive oil divided
  • 4 large yellow onions thinly sliced
  • 4 cloves garlic minced
  • 1 cup dry red wine such as Merlot or Cabernet Sauvignon
  • 4 cups beef broth low sodium preferred
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tbsp cold water for slurry (optional, if thickening)
  • 1 baguette sliced into 1-inch thick rounds
  • 4 oz Gruyere cheese shredded (about 1 cup)

Equipment

  • Large Dutch Oven (6-8 quart)
  • Sharp knife
  • Cutting board
  • Baking sheet
  • Whisk

Method
 

  1. Pat the beef cubes dry with paper towels. Season generously with 1 tsp kosher salt and 1/2 tsp black pepper. In a large bowl, toss the beef with 2 tbsp of the all-purpose flour until lightly coated.
  2. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 2-3 minutes per side. Remove seared beef to a plate and set aside. Repeat with remaining beef, adding more olive oil if needed.
  3. Reduce heat to medium. Add the remaining 2 tbsp olive oil to the Dutch oven. Add the thinly sliced onions, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 45-60 minutes, or until the onions are deeply golden brown and caramelized. This process requires patience but is crucial for flavor.
  4. Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping the bottom of the Dutch oven with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off.
  6. Stir in the beef broth, Worcestershire sauce, balsamic vinegar, bay leaves, and dried thyme. Return the seared beef and any accumulated juices to the Dutch oven. Bring the mixture to a gentle simmer.
  7. Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. Remove bay leaves before serving.
  8. If you prefer a thicker stew, in a small bowl, whisk together the remaining 1 tbsp all-purpose flour with 1 tbsp cold water to create a slurry. Stir the slurry into the simmering stew and cook for another 5-10 minutes, or until the stew has thickened to your desired consistency.
  9. Taste and adjust seasoning with additional salt and pepper if needed.
  10. While the stew is finishing, prepare the cheesy topping. Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Top each slice generously with shredded Gruyere cheese.
  11. Bake for 5-7 minutes, or until the cheese is melted and bubbly and the baguette is lightly toasted.
  12. Ladle the hot French Onion Beef Stew into bowls. Top each serving with 1-2 cheesy baguette slices and serve immediately.

Notes

For the best flavor, plan to caramelize your onions properly; don't rush this step. This stew tastes even better the next day, making it a great make-ahead meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.