Can I make this in a slow cooker?

Absolutely! Sear the beef and caramelize the onions first, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add your cheesy bread topping just before serving.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop. If you’re planning to freeze it, skip the bread topping until you’re ready to reheat.

Can I skip the alcohol?

Of course! Replace it with more beef broth or a splash of balsamic vinegar for depth.

French Onion Beef Stew: 7 Deliciously Cozy Secrets

Name: French Onion Beef Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 2 lbs beef chuck or braising steak, cut into cubes; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 2 tbsp butter; 1 cup white wine, Marsala, or sherry; 4 large onions, thinly sliced; 1 tsp sugar (optional); 3 cloves garlic, minced; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tbsp flour; 4 cups beef broth; 2 bay leaves; 4 sprigs fresh thyme; 1 baguette, sliced and toasted; 1 cup shredded Gruyere cheese; ½ cup grated Parmesan cheese

Description

This French Onion Beef Stew combines tender chunks of beef with sweet caramelized onions, rich broth, and a cheesy baguette topping. Comforting, hearty, and full of French-inspired flavor, it’s the perfect cozy meal for cold nights or easy entertaining.

Ingredients

Scale

2 lbs beef chuck or braising steak, cut into cubes
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp butter
1 cup white wine, Marsala, or sherry
4 large onions, thinly sliced
1 tsp sugar (optional)
3 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp flour
4 cups beef broth
2 bay leaves
4 sprigs fresh thyme
1 baguette, sliced and toasted
1 cup shredded Gruyere cheese
½ cup grated Parmesan cheese

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Instructions

Slice the Onions: Peel and thinly slice the onions using a mandoline or sharp knife.
Sear the Beef: Season beef cubes with salt and pepper. Heat olive oil in a large Dutch oven, sear the beef in batches until browned, and set aside. Deglaze the pan with wine, scraping up any browned bits.
Toast the Bread: Preheat the oven to 375°F (190°C). Brush baguette slices with olive oil, then toast for 15 minutes, turning halfway through.
Caramelize the Onions: Add butter to the pan, toss in onions, salt, and sugar. Cook over medium-high heat, stirring often, until golden and soft (20–30 minutes). Add garlic, thyme, and a splash of wine.
Build the Stew: Lower oven to 320°F (160°C). Stir in Dijon mustard, Worcestershire sauce, and flour. Add broth, beef, bay leaves, and simmer. Cover and bake for 90 minutes until beef is tender.
Finish & Serve: Spread Dijon on toasted baguette slices, top with Gruyere and Parmesan, and place over stew in oven-safe bowls. Broil until cheese is melted and golden. Garnish with caramelized onions and thyme before serving.

Notes

Wine Substitute: Use extra beef broth or a splash of balsamic vinegar if you prefer not to use alcohol.
Cheese Options: Swiss or mozzarella can substitute Gruyere.
Make Ahead: This stew tastes even better the next day—ideal for meal prep.
Serving Tip: Pair with a crisp green salad or roasted vegetables for a complete meal.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Dinner
Method: Oven-Braised
Cuisine: French

Nutrition

Serving Size: 1 Serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 880 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 115 mg