Cozy French Onion Beef Stew
A hearty and comforting stew with slow-cooked beef and caramelized onions, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 pounds chuck steak (or brisket/stew meat) Tender and juicy
- 4 medium onions (yellow or sweet) Aromatic and flavorful
- 4 cloves garlic, minced For that essential zing
- 4 tablespoons butter (or olive oil for a dairy-free alternative)
- 2 tablespoons olive oil (or vegetable oil for versatility)
- 1 tablespoon brown sugar (or honey/maple syrup for sweetness)
- 1 teaspoon thyme (fresh or dried) Herbaceous and fragrant
- 2 tablespoons Worcestershire sauce (or soy sauce for a halal option)
- 1 tablespoon Dijon mustard (or yellow mustard for a milder kick)
- 2 tablespoons tomato paste (optional) For added richness
- 2 tablespoons flour (or cornstarch for gluten-free thickening)
- 0.5 cup dry grape juice (or beef broth for non-alcoholic)
- 4 cups beef broth (or vegetable broth for lighter flavor)
- 2 leaves bay leaves For depth (remove before serving)
- 1 baguette French or sourdough For dipping
- 1 cup Gruyere cheese (or mozzarella/cheddar for different flavors)
- 0.5 cup Parmesan cheese (or nutritional yeast for a dairy-free boost)
Instructions
Preparation
- Chop the onions and mince the garlic. Cut the chuck steak into 1-inch cubes and season with salt and pepper.
Cooking
- In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add cubed chuck steak in batches, searing each side until browned, about 5 minutes. Remove the meat and set aside.
- In the same pot, reduce heat to medium and add butter. Once melted, add sliced onions and a pinch of salt. Stir occasionally for 20-30 minutes until golden brown and fragrant.
- In the last few minutes of caramelizing, stir in minced garlic and brown sugar.
- Pour in dry grape juice, scraping the bottom of the pot to remove any browned bits.
- Return seared meat to the pot and stir in thyme, Worcestershire sauce, Dijon mustard, and tomato paste (if using).
- Sprinkle flour over the mixture, stirring well to coat the meat and onions.
- Pour in beef broth, bringing to a boil. Add bay leaves, reduce to a simmer, cover, and cook for 2-3 hours (or longer for a deeper flavor), stirring occasionally.
- Before serving, taste the stew and adjust seasoning as necessary. Remove bay leaves.
- Ladle beef stew into bowls, topping with a slice of toasted baguette and a sprinkle of Gruyere cheese and Parmesan.
Notes
For a lighter version, use lean cuts of meat, swap butter for olive oil, or add more vegetables. Store leftovers in an airtight container for up to 3 days in the refrigerator.