Description
This French Onion Beef Stew is a rich, comforting dish that combines tender beef, deeply caramelized onions, and savory broth for a cozy meal full of flavor. It’s a rustic yet elegant stew that feels special enough for guests but easy enough for a weeknight indulgence.
Ingredients
- 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)
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- 3 carrots, sliced
- 2 celery stalks, sliced
- Chopped parsley, for garnish
Instructions
- Caramelize the onions: Melt butter and olive oil in a large Dutch oven over medium heat. Add sliced onions with a pinch of salt and cook slowly, stirring occasionally, for 25–30 minutes until deeply golden and caramelized.
- Brown the beef and build flavor: Add minced garlic and cook for 1 minute. Push onions aside and add beef cubes in batches, browning on all sides. Stir in flour and cook for 1–2 minutes to remove raw flour taste.
- Deglaze and simmer: Pour in red wine (if using) to deglaze, scraping up any browned bits. Let it reduce slightly, then add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Add vegetables and stew: Add carrots and celery. Reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until beef is tender and flavors meld. If needed, uncover during the last 20 minutes to reduce and thicken.
- Finish and serve: Remove bay leaf. Ladle stew into bowls and garnish with chopped parsley. Serve with crusty bread, mashed potatoes, or noodles.
Notes
- For extra depth, substitute some broth with beef consommé or add a splash of balsamic vinegar before serving.
- Add mushrooms about 30 minutes before finishing for an earthy flavor.
- To thicken, use a cornstarch slurry or simmer uncovered until reduced.
- Omit wine if desired — use extra broth instead.
- Store in fridge for up to 3 days or freeze up to 3 months; reheat gently on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
