French Onion Beef Stew
User Reviews
5.0
6 reviews
Excellent
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Prep Time
50 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs 20 mins
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Servings
6
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Calories
663 kcal
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Course
Main Course
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Cuisine
French
French Onion Beef Stew
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French Onion Beef Stew combines the heartiness of rich beef stew with the delicious caramelized onions and crusty cheesy bread topping of French onion soup. This insanely delicious culinary mash-up is well worth the effort – it may well be the tastiest stew you will ever make!
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Ingredients
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 (120ml) dry Marsala , 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 (620ml) beef broth (stock)
- 2 bay leaves
For the cheesy bread topping
- 1 white baguette , sliced
- olive oil as needed , to brush on the bread
- 2 tbsp Dijon mustard , or as needed
- 1 ½ cups (150g) Gruyere cheese , coarsely grated
- 3 tbsp Parmesan Cheese , freshly grated
- ½ tbsp fresh thyme , to garnish
Instructions
Slice the onions
- Cut the top end of the onions but keep the root end intact. Peel the skin off and cut the onion in half without slicing all the way through (the root should keep the onion together).
- Use a mandoline or sharp knife to thinly slice the onions (apologies as this will likely cause a few tears... unless you are wearing contact lenses!).
Sear the beef
- Cut the beef into cubes and pat dry with paper towels. Season liberally with coarse sea salt and freshly ground pepper.
- Heat the olive oil in a large casserole dish or Dutch oven. Sear the beef over high heat, in batches, until properly browned and set aside.
- Deglaze the pan with ¼ cup (60ml) of the wine, scraping the browned bits stuck to the pan loose with your spoon. Simmer for a few minutes so they wine cooks down and is almost evaporated.
Prepare the bread
- Preheat the oven to 375°F (190°C). Slice the bread and discard the ends. Brush with olive oil and place on a baking tray. Toast in the oven for 15 minutes, turning over halfway, until the bread is golden.
Caramelize the onions
- Add butter to the pan and melt. Add all the sliced onions, a good pinch salt and the sugar and cook over relatively high heat, stirring often, until they start to brown.
- Add the minced garlic, thyme and rest of the wine and reduce the heat. Cook, stirring occasionally, for 20-30 minutes or until the onions are really soft and caramelized. Reserve a few spoonfuls of the onions in a small bowl.
Cook in the oven
- Reduce the oven temperature to 320°F (160°F). Stir the Worcester sauce, mustard, tomato paste and flour then add the beef broth. Bring to a simmer and return the browned beef and any juices to the pan. Add the bay leaves, cover the pot and transfer to the oven for 90 minutes, or until the beef is very tender.
- Discard the bay leaves and have a taste of the gravy to check if you need to adjust the seasoning.
Finishing touches
- Spread the toasted bread with Dijon mustard and pile with the Gruyere and grated Parmesan. Divide the beef stew between six ovenproof bowls and top with the bread slices to cover.
- Add any extra cheese on top for good measure and place the broiler (grill) for a few minutes, until the cheese melts and starts to brown (keep a close eye on the cheese as it can easily burn).
- Scatter with the thyme and reserved caramelized onions before serving and prepare for everyone to congratulate you on this amazing meal!
Equipments used:
Nutrition Information
Show Details
Calories
663kcal
(33%)
Carbohydrates
36g
(12%)
Protein
40g
(80%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
1682mg
(70%)
Potassium
885mg
(25%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
601IU
(12%)
Vitamin C
11mg
(12%)
Calcium
465mg
(47%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 36g | 12% |
| Protein | 40g | 80% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1682mg | 70% |
| Potassium | 885mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 465mg | 47% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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