French Onion Beef Stew

I absolutely love this recipe because it marries the deep, sweet-caramelized onion flavour of classic French onion soup with the hearty richness of a beef stew — then tops it with golden cheesy bread for the perfect finish.

Why You’ll Love This Recipe

I’m drawn to this dish because it gives me the best of both worlds: tender seared beef cubes, slowly cooked in onions until they melt into the sauce, layered with umami from Dijon, Worcestershire and beef broth, and finished with a crusty baguette topped with Gruyère and Parmesan. It feels indulgent and gourmet, yet straightforward enough for a cozy dinner. I also appreciate that the topping adds texture and visual appeal, making it feel like a “special” meal even on a weeknight.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
For the Beef Stew

• 1 ½ lbs (1.4 kg) chuck steak, cubed
• 2 tsp coarse sea salt
• 1 tsp black pepper
• 2-3 tbsp olive oil, or as needed
• ½ cup (120 ml) dry grape juice, divided
• 2 tbsp unsalted butter
• 5 large onions
• large pinch salt
• 1 tsp brown sugar
• 1 tbsp fresh thyme
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp tomato paste, optional
• 1 tbsp flour
• 2½ cups (620 ml) beef broth/stock
• 2 bay leaves

For the Topping

• 1 white baguette, sliced
• olive oil as needed, to brush on the bread
• 2 tbsp Dijon mustard, or as needed
• 1½ cups (150 g) Gruyère cheese, coarsely grated
• 3 tbsp Parmesan cheese, freshly grated
• ½ tbsp fresh thyme, to garnish

Directions

1. Pat the beef cubes dry, season them with the sea salt and black pepper.
2. In a large heavy-pot or Dutch oven over medium-high heat, add the olive oil. Working in batches if needed, sear the beef cubes until browned on all sides. Remove the beef and set aside.
3. Deglaze the pan with ½ cup dry grape juice (or divide as indicated) scraping up the browned bits from the bottom.
4. Lower the heat, add the butter. Once melted, add the thinly sliced onions, the large pinch of salt and the brown sugar. Cook the onions, stirring frequently, until they are deeply golden and caramelised.
5. Add the minced garlic, fresh thyme, Worcestershire sauce, Dijon mustard, (tomato paste if using) and flour. Stir to coat the onions and cook for a minute or two.
6. Pour in the beef broth/stock, add the browned beef cubes back to the pot along with the bay leaves. Bring the stew to a gentle simmer. Cover and cook (on the stovetop or in a low oven) until the beef is tender — about 2 to 3 hours depending on your doneness preference and beef cut.
7. While the stew is finishing, prepare the topping: Preheat your oven to ~ 375 °F (190 °C). Brush the baguette slices lightly with olive oil and toast them until golden. Then spread each slice lightly with Dijon mustard. Top with the grated Gruyère and Parmesan cheeses, and place under the broiler for a moment until the cheese is melted, bubbly and lightly browned.
8. To serve, ladle the warm beef stew into bowls, place one or more of the cheesy baguette slices atop or beside the bowl, garnish with fresh thyme. Remove bay leaves before serving.

Servings and Timing

This recipe serves approximately 6 people. Prep time is about 20-25 minutes (including slicing onions, searing beef), then cook time is approximately 2½ to 3 hours (until beef is very tender). Total time ~ 3 hours.

Variations

• I sometimes swap the dry grape juice for dry white wine or Marsala wine for a deeper flavour.
• I could add other vegetables like mushrooms or carrots to the stew for more texture and colour.
• For a lighter version, I might use a leaner beef cut and reduce the butter, or skip the tomato paste.
• If I want more bread-crust topping, I could place more baguette slices on top of the stew and melt cheese directly on-top for a “gratin” style finish.
• For a gluten-free version, I can omit the flour or use a gluten-free flour, and serve the cheesy topping with gluten-free bread slices.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 – 4 days. When reheating, I gently warm the stew on the stovetop over medium heat, stirring occasionally. If the sauce has thickened too much, I add a splash of beef broth or water to loosen it. The cheesy bread topping is best enjoyed fresh, but leftover bread can be reheated separately under the broiler for a minute or two to crisp it up again.

FAQs

What cut of beef is best for this stew?

I prefer a chuck steak (or chuck roast cubed) because it has good marbling and becomes tender during long cooking.

Can I use wine instead of grape juice?

Yes — using a dry white wine or Marsala works beautifully and some recipes do this for richer flavour.

How do I avoid under-cooked onions in the stew?

I make sure to cook the onions low and slow until they’re deeply golden before adding the broth — this develops flavour and ensures they melt into the sauce.

Do I have to use the cheesy bread topping?

No — the stew is delicious on its own. But the topping adds a wonderful texture contrast and visual appeal.

Can I make this ahead of time?

Absolutely. I often make the stew earlier, refrigerate, then re-heat and add the topping just before serving for best texture.

Does the tomato paste matter?

It’s optional — it adds a bit more depth and tang, but you can skip it if you prefer a purer onion-beef flavour.

How do I thicken the sauce if it’s too thin?

If the liquid is too thin near the end, I remove the lid and simmer uncovered to reduce, or I stir in a small slurry of flour or cornstarch and cook a few minutes.

What bread is best for the topping?

A sturdy white baguette works great because it holds up to the stew and can take the cheese melt without becoming soggy.

Can I use different cheese than Gruyère?

Yes — Gruyère is traditional and melts beautifully, but you can also use Emmental, Swiss, or a mixture including Parmesan for flavour.

Will leftover bread topping stay crisp?

Not completely. The cheese-topped bread is best served fresh. If storing leftovers, keep the bread separate and re-toast under the broiler when reheating for best texture.

Conclusion

I feel this French Onion Beef Stew is a standout comfort dish that elevates everyday ingredients into something special. With its rich, caramelised onions, tender beef, savory broth, and that indulgent cheesy bread topping, it brings a satisfying dinner experience. I hope you enjoy making it and savour every spoonful.

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