French Onion Beef Stew (Print Version)

Succulent beef and caramelized onions in rich broth topped with melted Gruyere cheese bread for an indulgent winter warmer.

# Ingredients:

→ For the beef stew

01 - 1 ½ lbs (1.4 kg) chuck steak, cubed
02 - 2 tsp coarse sea salt
03 - 1 tsp black pepper
04 - 2-3 tbsp olive oil, or as needed
05 - ½ cup (120ml) dry Marsala, divided
06 - 2 tbsp unsalted butter
07 - 5 large onions
08 - large pinch salt
09 - 1 tsp brown sugar
10 - 1 tbsp fresh thyme
11 - 4 garlic cloves, minced
12 - 1 tbsp Worcestershire sauce
13 - 1 tbsp Dijon mustard
14 - 1 tbsp tomato paste (optional)
15 - 1 tbsp flour
16 - 2½ cups (620ml) beef broth (stock)
17 - 2 bay leaves

→ For the cheesy bread topping

18 - 1 white baguette, sliced
19 - olive oil as needed, to brush on the bread
20 - 2 tbsp Dijon mustard, or as needed
21 - 1 ½ cups (150g) Gruyere cheese, coarsely grated
22 - 3 tbsp Parmesan cheese, freshly grated
23 - ½ tbsp fresh thyme, to garnish

# Steps to Follow:

01 - 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. Use a mandoline or sharp knife to thinly slice the onions.
02 - Cut the beef into cubes and pat dry with paper towels. Season liberally with coarse sea salt and freshly ground pepper. Heat 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 wine, scraping the browned bits stuck to the pan loose with a spoon. Simmer for a few minutes until the wine cooks down and is almost evaporated.
03 - 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 golden.
04 - Add butter to the pan and melt. Add all the sliced onions, a good pinch of salt, and the sugar. Cook over relatively high heat, stirring often, until browned. Add minced garlic, thyme, and the rest of the wine. Reduce the heat and cook, stirring occasionally, for 20-30 minutes, until soft and caramelized. Reserve a few spoonfuls of onions in a small bowl.
05 - Reduce the oven temperature to 320°F (160°C). Stir in Worcestershire sauce, mustard, tomato paste, and flour. Add beef broth, bring to a simmer, then return browned beef and any juices to the pan. Add 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 adjust seasoning if needed.
06 - Spread toasted bread with Dijon mustard and top with Gruyere and Parmesan. Divide beef stew between six ovenproof bowls and cover with bread slices. Add extra cheese if desired. Place under the broiler for a few minutes until the cheese melts and starts to brown. Garnish with thyme and reserved caramelized onions before serving.

# Additional Notes:

01 - Drop the oven temperature by 15-20 degrees if using a fan-forced oven.
02 - Toast bread slices in an air fryer for 10 minutes at 350°F (180°C), turning over halfway.
03 - Melt cheese on assembled bowls using an air fryer set to high heat for 3-4 minutes.
04 - For epic cheese pulls, pile extra cheese on the bread before melting.
05 - You can use yellow onions, sweet Vidalia onions, or a combination of yellow and red onions.
06 - The stew will keep for 2-3 days in the fridge without the bread topping or can be frozen for up to three months.

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