French Onion Beef Stew (Print version)

Tender beef chuck simmered with caramelized onions, red wine, thyme, and beef broth, finished with Gruyere toasts.

# Ingredients:

For the stew

01 - 2 1/2 lb (1.1 kg) beef chuck roast, cut into 1 1/2-inch pieces
02 - 1 1/2 teaspoons kosher salt, plus more to taste
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil, divided
05 - 3 tablespoons unsalted butter
06 - 4 large yellow onions, thinly sliced
07 - 3 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 2 tablespoons all-purpose flour
10 - 1 cup (240 ml) dry red wine
11 - 4 cups (950 ml) low-sodium beef broth
12 - 1 tablespoon Worcestershire sauce
13 - 4 fresh thyme sprigs
14 - 1 bay leaf

For serving

15 - 8 baguette slices
16 - 1 tablespoon olive oil or melted butter
17 - 1 1/2 cups (165 g) shredded Gruyere cheese
18 - Chopped fresh parsley, optional

# Instructions:

01 - Pat the beef dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 6-8 minutes per batch, then transfer to a plate.
02 - Lower the heat to medium. Add the remaining olive oil, butter, and onions. Cook for 35-45 minutes, stirring often, until the onions are very soft and deep golden. Add a splash of water if the pot gets too dark.
03 - Stir in the garlic and cook for 30 seconds. Add the tomato paste and flour, then cook for 1 minute while stirring.
04 - Pour in the red wine and scrape the bottom of the pot. Simmer for 3-4 minutes, until slightly reduced.
05 - Return the beef and any juices to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer, cover, and cook on low for 1 hour 45 minutes to 2 hours, until the beef is fork-tender.
06 - Discard the thyme stems and bay leaf. Taste and add more salt or pepper as needed. Simmer uncovered for 5-10 minutes if you want a thicker broth.
07 - Heat the broiler. Brush baguette slices with olive oil or butter and broil until lightly crisp. Top with Gruyere and broil again until melted and bubbling.
08 - Ladle the stew into bowls and top each serving with Gruyere toasts. Sprinkle with parsley if using.

# Good to know:

01 - Caramelizing the onions properly is the main flavor-building step.
02 - The stew can be made 1 day ahead and reheated gently.
03 - Add the Gruyere toasts right before serving.

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