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A rustic white bowl filled with hearty French Onion Beef Stew, topped with a golden, cheesy crouton and sprinkled with fresh herbs.

French Onion Beef Stew (So Tender)

Indulge in the rich, savory depth of this French Onion Beef Stew, featuring fall-apart tender beef braised in a deeply caramelized onion broth, perfect for a cozy, comforting meal.
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Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs boneless beef chuck roast cut into 1.5-2 inch cubes
  • 1 tsp salt for beef
  • 1/2 tsp black pepper for beef
  • 1/4 cup all-purpose flour for coating beef
  • 2 tbsp olive oil for searing beef
  • 3 large yellow onions about 3 lbs, thinly sliced
  • 2 tbsp unsalted butter for caramelizing onions
  • 1 tbsp olive oil for caramelizing onions
  • 1/2 tsp salt for onions
  • 1/4 tsp sugar helps with caramelization
  • 4 cloves garlic minced
  • 1 cup dry red wine like Merlot or Cabernet Sauvignon
  • 4 cups beef broth low sodium
  • 1 cup water or additional beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme leaves chopped (or 1 tsp dried)
  • 2 bay leaves
  • 2 large carrots peeled and cut into 1-inch pieces
  • 1.5 lbs small gold potatoes halved or quartered if large
  • to taste Salt and freshly ground black pepper for final seasoning
  • 1 baguette sliced and toasted, for serving
  • 1 cup shredded Gruyère cheese for serving

Equipment

  • Large Dutch Oven (5-7 quart)
  • Cutting Board
  • Sharp Knife

Method
 

  1. Pat the beef cubes dry with paper towels. Season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large bowl, toss the seasoned beef with all-purpose flour until lightly coated.
  2. In a large Dutch oven, melt 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium-low heat. Add the thinly sliced onions, 1/2 teaspoon salt, and 1/4 teaspoon sugar. Cook, stirring occasionally, for 45-60 minutes, until the onions are deeply golden brown and caramelized. Transfer caramelized onions to a separate bowl and set aside.
  3. Increase the heat in the Dutch oven to medium-high. Add 2 tablespoons olive oil. Working in batches to avoid overcrowding, add the floured beef cubes and sear on all sides until deeply browned, about 3-4 minutes per side. Remove seared beef to the bowl with the onions.
  4. Reduce heat to medium. Add the minced garlic to the Dutch oven and cook for 1 minute until fragrant. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Simmer for 3-5 minutes until the wine has reduced by about half. Return the seared beef and caramelized onions to the Dutch oven. Stir in the beef broth, water, Worcestershire sauce, fresh thyme, and bay leaves. Bring to a gentle simmer.
  5. Preheat oven to 325°F (160°C). Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for 2 hours.
  6. Remove from the oven, stir in the carrots. Return to the oven and continue to braise for another 30 minutes.
  7. Remove from the oven again, stir in the potatoes. Return to the oven for a final 45-60 minutes, or until the beef is fork-tender and the potatoes are cooked through.
  8. Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving. Ladle the hot French Onion Beef Stew into bowls. Top each serving with a slice of toasted baguette and a generous sprinkle of shredded Gruyère cheese. Serve immediately.

Notes

For an even richer flavor, you can make this stew a day ahead. The flavors meld and deepen overnight. Reheat gently on the stovetop or in the oven. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.