French Onion Beef Stew with Cheesy Bread Topping
A cozy and gourmet French Onion Beef Stew topped with cheesy bread, perfect for chilly evenings with family.
Ingredients
For the Stew
- 2 lbs beef stew meat, cut into bite-sized pieces
- 4 large onions, thinly sliced The key to that onion goodness!
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine Can substitute with an extra cup of beef broth.
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme Dried or fresh.
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Cheesy Bread Topping
- 1 French baguette sliced
- 2 cups shredded Gruyère cheese
- 1/4 cup butter, melted
- Fresh parsley chopped For garnish.
Instructions
Searing the Meat
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat, seasoning it with salt and pepper. Sear the meat on all sides until browned.
Cooking the Onions
- Remove the meat and set it aside. In the same pot, add the onions.
- Sauté them for about 15-20 minutes until they’re caramelized and golden, stirring frequently.
- Feel free to add a splash of wine to deglaze the pot for extra flavor.
Bringing It All Together
- Add back the seared meat along with the garlic, thyme, Worcestershire sauce, beef broth, and remaining wine.
- Bring it to a simmer, then cover and let it cook for about 90 minutes on low heat.
Preparing the Cheesy Bread
- Preheat your oven to 375°F (190°C).
- Brush the baguette slices with melted butter, then top them generously with Gruyère cheese.
Baking and Serving
- Place the cheesy bread on a baking sheet and bake for about 10-12 minutes, or until the cheese is bubbly and golden.
- Serve the stew in bowls with a cheesy slice or two of bread on top.
Notes
If short on time, use sliced onions from the grocery store. Add a tablespoon of onion powder or balsamic vinegar for more flavor. Thicken thin stew with a cornstarch slurry.