Go Back
–+ servings
French Onion Beef Stew

Savory French Onion Beef Stew for Cozy Nights In

Enjoy a comforting French Onion Beef Stew perfect for chilly evenings with tender beef and rich flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds chuck steak can substitute with brisket
  • 1 tablespoon coarse sea salt use table salt sparingly if needed
  • 1 teaspoon black pepper freshly ground offers the best flavor
  • 2 tablespoons olive oil can swap with vegetable oil
  • 1 cup dry Marsala wine substitute with dry white wine if preferred
  • 2 tablespoons unsalted butter margarine can be used as an alternative
  • 5 large onions can swap with Vidalia or yellow onions
  • 1 tablespoon brown sugar optional, can replace with honey or agave
  • 1 tablespoon fresh thyme can use dry thyme if fresh isn’t available
  • 4 cloves garlic can substitute with garlic powder (1 tsp = 1 clove)
  • 2 tablespoons Worcestershire sauce soy sauce can be used if needed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons tomato paste optional, can replace with crushed tomatoes
  • 1 tablespoon flour corn starch can be a gluten-free option
  • 2.5 cups beef broth replace with vegetable broth for vegetarian
  • 2 leaves bay leaves can omit if unavailable
For the Cheesy Topping
  • 1 baguette baguette soft rolls or ciabatta works well as an alternative
  • 0.5 cups Gruyere cheese mozzarella could also be used if needed
  • 0.5 cups Parmesan cheese feel free to layer on extra for a cheesy pull

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Begin by thinly slicing 5 large onions using a mandoline for uniform thickness and set aside.
  2. Pat 2 pounds of chuck steak dry and season generously with salt and pepper. Heat 2 tablespoons of olive oil and sear the beef in batches, browning each side for about 3-4 minutes.
  3. Remove beef and deglaze the pot with 1 cup of dry Marsala wine, scraping up browned bits for depth.
  4. Add 2 tablespoons of unsalted butter, then stir in sliced onions, 1 tablespoon brown sugar, and a pinch of salt. Cook for 20-30 minutes until caramelized.
  5. Add 4 minced garlic cloves, 1 tablespoon fresh thyme, the beef, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 2.5 cups beef broth. Stir and add 2 bay leaves.
  6. Preheat oven to 320°F, cover the Dutch oven, and bake for 90 minutes.
  7. Slice a baguette and toast pieces until golden. Spread Dijon mustard and top with ½ cup Gruyere and ½ cup Parmesan cheese.
  8. Ladle the stew into bowls, top with cheesy bread, and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

This stew is best enjoyed freshly made. Wait to add the cheesy topping until just before serving for maximum deliciousness!

Tried this recipe?

Let us know how it was!