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Ultimate Dutch Oven French Onion Beef Stew with Gruyère Toast Topping

Close-up of rich french onion beef stew topped with a thick, cheesy, toasted bread slice and fresh thyme.
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Make this hearty French onion beef stew by combining tender beef chunks with deeply caramelized onions in a savory broth, finished with a melted Gruyère cheese toast topping.

Ingredients

Scale
  • 3 lbs beef chuck, cut into 1 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1/2 cup dry red wine (optional, substitute with beef broth)
  • 6 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 1 baguette, sliced into 1-inch thick pieces
  • 1 cup shredded Gruyère cheese

Instructions

  1. Pat the beef cubes dry and season them with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides, then remove the beef and set it aside.
  3. Reduce the heat to medium-low. Add the sliced onions to the Dutch oven and cook slowly, stirring occasionally, for 30 to 40 minutes until they are deeply caramelized and dark brown. Stir in the sugar during the last 10 minutes of cooking.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Return the beef to the pot. Sprinkle the flour over the onions and beef and stir to coat everything.
  6. Pour in the beef broth and Worcestershire sauce. Add the thyme sprigs and bay leaf. Bring the mixture to a simmer.
  7. Cover the Dutch oven and transfer it to a 325°F oven. Cook for 2.5 to 3 hours, or until the beef is fork-tender.
  8. About 15 minutes before serving, prepare the topping. Place the baguette slices on a baking sheet. Top each slice with Gruyère cheese. Broil until the cheese is melted and bubbly, watching closely to prevent burning.
  9. Remove the bay leaf and thyme sprigs from the stew. Taste and adjust seasoning if needed.
  10. Ladle the French onion beef stew into bowls. Top each serving with one or two pieces of the cheesy Gruyère toast. Serve immediately.

Notes

  • For a slow cooker method, skip the oven step. After simmering on the stovetop for 10 minutes, transfer the stew to a slow cooker and cook on low for 6 to 8 hours.
  • You can use Swiss cheese if you cannot find Gruyère for the topping.
  • This recipe tastes better the next day after the flavors have fully developed.

Nutrition

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