Name: One-Pot French Onion Beef Stew
Prep time: 25 min
Cook time: 160 min
Total time: 185 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.5 lbs Beef chuck roast, cut into 1.5-inch cubes; 4 large Yellow onions, thinly sliced; 4 tbsp Unsalted butter; 4 cloves Garlic, minced; 2 tbsp All-purpose flour; 1 cup Dry red wine (such as Cabernet); 4 cups Beef bone broth; 1 tbsp Worcestershire sauce; 4 sprigs Fresh thyme; 1.5 cups Gruyère cheese, shredded; 6 slices French baguette, sliced

"This exquisite one-pot meal combines the deep, savory flavors of classic French onion soup with the hearty satisfaction of a thick beef stew. Tender chunks of beef are braised in a rich red wine broth and topped with toasted baguette and bubbling melted cheese."

Ingredients

Qty	Item
2.5 lbs 1130 g	Beef chuck roast, cut into 1.5-inch cubes
4 large 800 g	Yellow onions, thinly sliced
4 tbsp 56 g	Unsalted butter
4 cloves 12 g	Garlic, minced
2 tbsp 16 g	All-purpose flour
1 cup 240 ml	Dry red wine (such as Cabernet)
4 cups 950 ml	Beef bone broth
1 tbsp 15 ml	Worcestershire sauce
4 sprigs 5 g	Fresh thyme
1.5 cups 150 g	Gruyère cheese, shredded
6 slices 120 g	French baguette, sliced

How to Make One-Pot French Onion Beef Stew

Pat the beef dry and season generously with salt and pepper. In a large Dutch oven over medium-high heat, sear the beef in batches until browned on all sides. Remove beef and set aside.

Lower heat to medium and add butter to the pot. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes until onions are deep golden brown and caramelized.

Stir in the minced garlic and flour, cooking for 1-2 minutes until fragrant.

Deglaze the pot with red wine, scraping up the browned bits (fond) from the bottom. Let the wine reduce by half.

Return the beef to the pot. Add beef broth, Worcestershire sauce, and thyme sprigs. Bring to a simmer, then cover and reduce heat to low. Cook for 2 hours or until beef is fork-tender.

Preheat your broiler. Discard thyme sprigs. Arrange baguette slices over the top of the stew and sprinkle heavily with Gruyère cheese.

Place the pot under the broiler for 3-5 minutes until the cheese is melted, bubbly, and slightly browned. Serve immediately.

·
Don't rush the onions; the deep flavor comes from slow caramelization until they are mahogany brown.
·
Dry the beef thoroughly with paper towels before searing to ensure a crusty brown sear rather than steaming.
·
Use a good quality dry red wine that you would actually drink to provide the best depth of flavor.
·
Rub the baguette slices with a raw garlic clove before placing them on the stew for extra aromatic punch.

Frequently Asked Questions

What is the best cut of beef for this stew?

Beef chuck roast is ideal because it has plenty of connective tissue that breaks down into tender, juicy pieces during the long braise.

Can I make this in a slow cooker?

Yes, sear the beef and caramelize the onions on the stove first, then transfer everything to a slow cooker and cook on low for 7-8 hours.

What can I substitute for Gruyère?

Swiss cheese, Emmental, or even a sharp Provolone work well as substitutes for the melting topping.

How do I store leftovers?

Store the stew (without the bread topping) in an airtight container in the fridge for up to 4 days. Add fresh bread and cheese when reheating.

Video Tutorials

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