Go Back
–+ servings
French Onion Beef Stew Recipe

French Onion Beef Stew

Wholesome Cove
This French Onion Beef Stew recipe takes everything you love about classic French onion soup and turns it into a hearty, spoon-tender dinner. Chunks of beef chuck simmer low and slow in a rich onion broth until they fall apart, then get topped with toasted bread and melted Gruyere.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course, Soup
Cuisine French
Servings 6
Calories 520 kcal

Equipment

  • Large Dutch oven - at least 6 quarts
  • Sharp chef's knife
  • Large cutting board
  • Box grater
  • Oven-safe soup crocks - for serving
  • Instant-read thermometer
  • Kitchen torch - optional, for browning cheese without a broiler
  • Wooden spoon
  • Ladle
  • Baking sheet - for toasting bread and broiling crocks

Ingredients
  

For the Beef

  • 3 lbs boneless beef chuck roast - 1.4 kg, cut into 2-inch cubes
  • ⅓ cup all-purpose flour - 40g
  • 1½ tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil - 45ml, divided

For the Onions

  • 3 lbs yellow onions - 1.4 kg, about 6 large, thinly sliced
  • 4 tbsp unsalted butter - 56g
  • 1 tsp granulated sugar

For the Broth

  • 6 cloves garlic - minced
  • 2 tbsp tomato paste - 30g
  • ⅓ cup dry sherry - 80ml, cooking wine
  • 6 cups beef bone broth - 1.4L
  • 2 tbsp Worcestershire sauce - 30ml
  • 1 tbsp beef bouillon paste - such as Better Than Bouillon
  • 4 sprigs fresh thyme
  • 2 bay leaves

For the Topping

  • 1 baguette - sliced into 1-inch rounds
  • 8 oz Gruyere cheese - 225g, grated

Instructions
 

  • Pat beef cubes dry with paper towels, then toss with flour, salt, and pepper to coat evenly.
  • Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Working in batches, sear beef on all sides until deeply browned, about 3 minutes per side. Transfer to a plate and set aside.
  • Reduce heat to medium and add butter to the pot. Once melted, add sliced onions and sugar. Cook for 35-45 minutes, stirring occasionally, until onions are soft, jammy, and deep golden brown.
  • Push onions to one side, add garlic and tomato paste to the cleared space, and cook for 1 minute until fragrant.
  • Pour in dry sherry to deglaze the pot, scraping up browned bits. Simmer for 2 minutes to cook off alcohol.
  • Stir in beef bone broth, Worcestershire sauce, and beef bouillon paste until combined.
  • Return seared beef and accumulated juices to the pot. Add thyme sprigs and bay leaves. Bring to a boil, then reduce to low and simmer covered for 2 to 2½ hours until beef is fork-tender. Discard thyme and bay leaves.
  • About 15 minutes before stew is done, arrange baguette slices on a baking sheet and broil 1-2 minutes per side until lightly golden.
  • Ladle hot stew into oven-safe crocks, filling about three-quarters full. Top each with 1-2 toasted baguette slices and a generous handful of grated Gruyere.
  • Place crocks on a baking sheet and broil for 2-3 minutes until cheese is melted, bubbly, and browned in spots. Let cool slightly before serving.

Notes

  • Don't rush the onions: Give them the full 35-45 minutes to caramelize properly. The broth will taste flat if you cut this step short.
  • Sear in batches: Overcrowding the pot causes the beef to steam instead of brown, reducing the deep flavor in the broth.
  • Use a heavy-bottomed pot: A thin pot creates hot spots that can scorch onions before they're fully caramelized.
  • Check seasoning near the end: Beef broth, Worcestershire, and bouillon paste are all salty, so taste before adding extra salt.
  • Let stew rest before broiling: If the stew is actively boiling, it will bubble over when you add the cheese topping.
  • Make it a day ahead: The flavor deepens noticeably overnight in the fridge. Store without bread topping.
  • Freezing instructions: Freeze the stew (without bread/cheese) for up to 3 months. Thaw overnight in the fridge before reheating.
  • Gluten-free option: Replace the flour with an equal amount of cornstarch mixed into the broth instead of coating the beef.
  • Cheese substitution: Swiss cheese or sharp white cheddar both work well if Gruyère isn't available. Avoid pre-shredded cheese for best melting.
  • Add mushrooms: Quartered cremini mushrooms stirred in during the last hour add earthy depth that pairs beautifully with the onions.

Nutrition

Serving: 1BowlCalories: 520kcalCarbohydrates: 28gProtein: 42gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 980mgPotassium: 520mgFiber: 3gSugar: 8gVitamin A: 4IUVitamin C: 15mgCalcium: 25mgIron: 20mg
Keyword beef stew, comfort food, french onion, one pot meal, winter dinner
Tried this recipe?Let us know how it was!