French Onion Beef Stew

This French Onion Beef Stew combines the deep, sweet flavor of caramelized onions with tender beef and savory broth to create a rich and comforting dish. I love how it feels both rustic and gourmet — it’s a stew you can make any night but that also makes you feel proud to serve. The beef melts in your mouth, the onions bring depth, and the broth ties it all together in warmth.

Why You’ll Love This Recipe

I love this recipe because it takes classic French onion flavors and transforms them into a hearty stew. The slow-cooked onions add a natural sweetness and depth of flavor, while the beef makes it satisfying and filling. It’s just the kind of meal I crave when I want something warming and special without super complicated steps. Plus, leftovers are even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds (≈ 900 g) beef chuck, cut into 1-inch cubes

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 4 large yellow onions, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 cup dry red wine (optional but adds richness)

• 4 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

• 1 bay leaf

• Salt and freshly ground pepper, to taste

• 3 carrots, sliced

• 2 celery stalks, sliced

• Chopped parsley, for garnish

Directions

1. Caramelize the onions
   In a large heavy pot or Dutch oven, I melt the butter with the olive oil over medium heat. I add the sliced onions and a pinch of salt, then cook slowly, stirring occasionally, until the onions are deeply golden and sweet (this takes about 25 to 30 minutes). Patience here gives the stew its character.

2. Brown the beef & build flavor
   Once the onions are beautifully caramelized, I add the minced garlic and cook 1 minute more. I push the onions aside and add the beef cubes, browning them in batches so they get a nice sear. Then I stir in the flour, coating the beef and onions, and cook 1–2 minutes to remove the raw flour taste.

3. Deglaze & simmer
   If using wine, I pour it in now to deglaze the pot, scraping up browned bits from the bottom. I let it reduce slightly. Then I add the beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. I bring it to a simmer.

4. Add vegetables & stew
   I stir in the carrots and celery. I reduce heat to low, cover the pot, and let the stew simmer gently for about 1½ to 2 hours, or until the beef is tender and the flavors are melded. Halfway through, I taste and adjust seasoning, and if the sauce is too thin, I uncover and simmer a bit longer to reduce.

5. Finish & serve
   When the beef is fall-apart tender and the stew is rich and thick, I remove the bay leaf and ladle it into bowls. I garnish with chopped parsley. I like to serve it with crusty bread or over mashed potatoes for soaking up every drop of the flavorful broth.

Servings and timing

This recipe makes about 6 generous servings.

• Active prep time: ~20 minutes

• Cooking (onions + browning + simmering): ~1 hour 45 minutes

• Total time: ~2 hours 5 minutes

It’s a bit of a time investment, but most of it is hands-off simmering.

Variations

• I sometimes replace part of the beef broth with beef consommé or beef stock concentrate for extra depth.

• Mushrooms are a great addition — I’ll add sliced cremini or button mushrooms about 30 minutes before the end.

• For a lighter version, I use half beef and half veal or lean cuts, though I watch the cooking time.

• I’ve stirred in a splash of balsamic vinegar at the end for extra brightness.

• If I want thicker stew, I whisk a little cornstarch and water into a slurry and add in the last 10 minutes to thicken without flour.

Storage/Reheating

I store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm on the stovetop over medium heat. If the sauce has thickened too much, I add a splash of broth or water to loosen it.

I also freeze in portioned containers (without potato or bread sides) for up to 3 months. I thaw overnight in the fridge before reheating on the stove.

FAQs

Do I have to caramelize the onions for so long?

Yes — that long, slow cooking is what gives the stew its deep, sweet onion flavor. Rushing will lead to harsh onion flavor and less depth.

Can I skip the wine?

Yes, you can omit the wine and just use extra beef broth. The stew will still be rich, though the wine contributes a layer of complexity.

What cut of beef is best?

I prefer beef chuck because it becomes tender and flavorful with long, gentle cooking. Other braising cuts (like beef shank or short rib) can also work well.

How can I thicken the stew if it’s too thin?

I often use a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) stirred into the simmering stew. Alternatively, I uncover the pot and simmer longer to reduce the liquid.

What should I serve with this stew?

I like serving it with crusty bread, mashed potatoes, buttered noodles, or even creamy polenta to sop up the savory sauce.

Conclusion

This French Onion Beef Stew is one of those recipes I turn to when I want something cozy, flavorful, and impressive. The long-cooked caramelized onions bring a sophisticated depth, while the tender beef and hearty vegetables make it satisfying and soulful. It’s a bit of effort, but every spoonful rewards you with rich, comforting flavor. Let me know if you try it or want to adjust it to your kitchen style!