Name: Ultimate French Beef Stew Recipe Irresistible Braised Tips
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lb beef chuck, cut into 1–1½ inch cubes; 4–6 large yellow onions, thinly sliced; 2 tbsp unsalted butter; 1–2 tbsp olive oil; 3 garlic cloves, minced; 2 tbsp all-purpose flour (or 2 tbsp cornstarch + cold water for GF); 1 cup dry red wine (optional; or extra beef broth); 4 cups low-sodium beef broth; 2 tbsp Worcestershire sauce; 2 sprigs fresh thyme or 1 tsp dried thyme; 1–2 bay leaves; Salt & freshly ground black pepper; 1 baguette, sliced and toasted; 1–1½ cups grated Gruyère or Swiss cheese; Fresh parsley, chopped (optional)

Description

French Onion Beef Stew Ultimate braised beef caramelized onions red wine herbs stepwise method slowsimmer 23 hrs prep tips serves 4

Ingredients

Scale

2 lb beef chuck, cut into 1–1½ inch cubes

4–6 large yellow onions, thinly sliced

2 tbsp unsalted butter

1–2 tbsp olive oil

3 garlic cloves, minced

2 tbsp all-purpose flour (or 2 tbsp cornstarch + cold water for GF)

1 cup dry red wine (optional; or extra beef broth)

4 cups low-sodium beef broth

2 tbsp Worcestershire sauce

2 sprigs fresh thyme or 1 tsp dried thyme

1–2 bay leaves

Salt & freshly ground black pepper

1 baguette, sliced and toasted

1–1½ cups grated Gruyère or Swiss cheese

Fresh parsley, chopped (optional)

Instructions

Prep the beef: pat beef dry and season generously with salt and pepper.

Brown the beef in batches: heat a heavy Dutch oven over medium-high, add 1 tbsp oil, brown beef in single layers until a deep crust forms, transfer to a plate and repeat.

Caramelize the onions low and slow: reduce heat to medium-low, add butter + remaining oil, add sliced onions with a pinch of salt, stir every 5–7 minutes until deep amber (35–50 minutes).

Add garlic and flour: stir in garlic and cook 30 seconds, then sprinkle flour over onions and cook 1–2 minutes to remove raw flour taste.

Deglaze: pour in the wine (or ½ cup broth) and scrape brown bits from the pot; let wine reduce by half (3–5 minutes).

Build the stew: return browned beef and juices to the pot, add beef broth, Worcestershire sauce, thyme, and bay leaves; bring to a gentle simmer.

Simmer until fork-tender: partially cover and simmer on low 1½–2 hours, stirring occasionally, until beef is tender and sauce is glossy and slightly thickened.

Finish and adjust seasoning: remove bay leaves and thyme stems, taste and adjust salt and pepper. For a silkier sauce, whisk in 1 tbsp cold butter before serving.

Optional cheesy toasts: preheat broiler, ladle stew into oven-safe bowls, top with baguette slice and grated Gruyère, broil 2–4 minutes until cheese bubbles and browns.

Garnish and serve: sprinkle with chopped parsley and serve hot.

Notes

A cozy one-pot stew that marries long-caramelized onions with fork-tender beef in a rich, glossy broth. Optional broiled cheesy baguette toasts make it extra indulgent.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Stewing
Cuisine: French

Nutrition

Serving Size: 6 servings
Calories: 620 calories
Sugar: 7 grams
Fat: 34 grams
Carbohydrates: 29 grams
Fiber: 3 grams
Protein: 42 grams

Keywords: French Onion Beef Stew, French onion stew, beef stew, caramelized onions, comfort food, one-pot