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French Onion Beef Stew

Hearty French Onion Beef Stew to Warm Your Soul

Savor the warmth of this French Onion Beef Stew with tender beef and sweet caramelized onions.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Chuck Steak substitute brisket or another stewing cut if desired
  • 1 tablespoon Coarse Sea Salt adjust based on preference
  • 1 teaspoon Black Pepper fresh ground is best
  • 2 tablespoons Olive Oil swap with other oils if preferred
  • 1 cup Dry Marsala Wine or substitute white wine or beef broth
  • 2 tablespoons Unsalted Butter olive oil can be used as a dairy-free substitute
  • 4 medium Onions yellow and sweet varieties work well
  • 1 tablespoon Brown Sugar can be reduced for less sweetness
  • 2 teaspoons Fresh Thyme use dried thyme if fresh isn’t available
  • 3 cloves Garlic minced
  • 2 tablespoons Worcestershire Sauce soy sauce is a great alternative
  • 1 tablespoon Dijon Mustard yellow mustard is another great option
  • 2 tablespoons Tomato Paste optional
  • ¼ cup Flour cornstarch can be a gluten-free substitute
  • 4 cups Beef Broth vegetable broth for vegetarian version
  • 2 leaves Bay Leaves
For the Topping
  • 1 whole White Baguette or any crusty loaf
  • 1 cup Gruyere Cheese or other melting cheese
  • ½ cup Parmesan Cheese nutritional yeast for vegan option
  • 1 teaspoon Fresh Thyme optional for garnish

Equipment

  • heavy-bottomed pot

Method
 

Preparation Steps
  1. Slice the onions thinly and set aside.
  2. Pat the chuck steak dry and season generously with salt and pepper. Heat olive oil in a pot and brown the beef in batches for 4-5 minutes until golden.
  3. Deglaze the pan with Marsala wine, scraping up the bits stuck to the pot and simmer for 2-3 minutes.
  4. Melt butter in the same pot, add the sliced onions, salt, and brown sugar; caramelize for about 30 minutes until deep golden.
  5. Stir in garlic and thyme then add the reserved Marsala wine. Let simmer for about 5 minutes.
  6. Add Worcestershire sauce, Dijon mustard, beef broth, bay leaves, and the browned beef. Stir and cover; bake at 320°F (160°C) for 90 minutes.
  7. Prepare the bread by toasting slices of baguette until golden, brushing with olive oil and adding a layer of mustard and cheeses.
  8. Serve the stew in bowls topped with cheesy bread and garnish with fresh thyme.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 4mg

Notes

This stew can be made ahead of time and stored for easy reheating. Consider variations by experimenting with cheeses and herbs.

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