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French Onion Beef Stew

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A hearty, comforting fusion of French onion soup and classic beef stew — featuring tender chunks of beef simmered with caramelized onions, Dijon, and thyme, topped with cheesy Gruyère-crusted baguette slices for an indulgent finish.

Ingredients

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, thinly sliced

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 or stock

2 bay leaves

1 white baguette, sliced

Olive oil, as needed, to brush bread

2 tbsp Dijon mustard, or as needed

1½ cups (150 g) Gruyère cheese, grated

3 tbsp Parmesan cheese, freshly grated

½ tbsp fresh thyme, to garnish

Instructions

  1. Pat the beef cubes dry and season with salt and black pepper.
  2. In a large Dutch oven over medium-high heat, heat olive oil and sear the beef in batches until browned on all sides. Remove and set aside.
  3. Deglaze the pan with ½ cup dry grape juice, scraping up browned bits.
  4. Lower the heat and add butter. Once melted, add sliced onions, salt, and brown sugar. Cook slowly, stirring often, until onions are deeply golden and caramelized.
  5. Add garlic, thyme, Worcestershire sauce, Dijon mustard, tomato paste (if using), and flour. Stir well and cook for 1–2 minutes.
  6. Pour in beef broth, then return seared beef to the pot. Add bay leaves and bring to a simmer. Cover and cook gently on stovetop or in a low oven (325°F / 160°C) for 2–3 hours, until beef is tender.
  7. Meanwhile, prepare the topping: Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast until golden. Spread with Dijon mustard, top with Gruyère and Parmesan, then broil briefly until melted and bubbly.
  8. Remove bay leaves from the stew. Ladle stew into bowls and top with cheesy baguette slices. Garnish with fresh thyme and serve hot.

Notes

Substitute dry grape juice with white wine or Marsala for deeper flavor.

Add mushrooms or carrots for extra texture.

For gluten-free, use gluten-free flour and bread.

Make ahead: prepare stew and reheat before serving; add fresh topping at serving time.

Thicken thin sauce by simmering uncovered or adding a small slurry of flour or cornstarch.

Nutrition

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