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Dutch Oven French Onion Beef Stew with Gruyère Toast

Close-up of a bowl of dark, rich french onion beef stew topped with a slice of toasted bread covered in melted, bubbly cheese.
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Make this hearty French Onion Beef Stew in your Dutch oven. It combines tender beef and deeply caramelized onions in a rich broth, finished with a simple, gooey Gruyère cheese toast topping for the ultimate comfort dinner.

Ingredients

Scale
  • 2.5 lbs beef chuck, cut into 1.5-inch chunks
  • 1 tablespoon olive oil
  • 3 large yellow onions, thinly sliced
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon black pepper, plus more for seasoning
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 4 thick slices sourdough bread
  • 4 ounces Gruyère cheese, shredded

Instructions

  1. Season the beef chunks generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides, then remove the beef and set it aside.
  3. Reduce the heat to medium. Add the sliced onions to the Dutch oven and cook slowly, stirring occasionally, for 25 to 35 minutes until they are deeply caramelized and dark brown. Do not rush this step.
  4. Add the minced garlic to the onions and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  7. Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a simmer.
  8. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until the beef is fork-tender.
  9. About 15 minutes before serving, prepare the topping. Place the sourdough slices on a baking sheet. Top each slice evenly with the shredded Gruyère cheese. Broil for 2 to 4 minutes until the cheese is melted and bubbly brown. Watch carefully to prevent burning.
  10. Remove the bay leaf from the stew. Taste and adjust seasoning with salt and pepper if needed.
  11. Ladle the rich beef stew into bowls. Place one Gruyère toast slice on top of each serving. Serve immediately.

Notes

  • For the best flavor, use high-quality beef stock.
  • If you do not have a Dutch oven, you can simmer this stew on the stovetop over low heat, covered, for the same amount of time.
  • This recipe is naturally gluten-free if you skip the flour step; instead, simmer the beef in the wine and broth until the liquid reduces slightly, or thicken with a cornstarch slurry at the end.

Nutrition

Find it online: https://cookingbyfelix.com/french-onion-beef-stew-recipe/