French Onion Beef Stew with Cheesy Bread Topping
A hearty and comforting French Onion Beef Stew topped with cheesy bread, perfect for chilly evenings.
Ingredients
For the stew
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups dry red wine Can be substituted with more broth
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the cheesy bread topping
- 1 French loaf or any crusty bread
- 2 cups shredded Gruyère or Swiss cheese
- 1 tablespoon butter, melted
Instructions
Preparation
- In a large pot or Dutch oven over medium-high heat, add your olive oil. Once hot, toss in the beef cubes and sear them until they’re browned all over.
- Remove the beef and set it aside.
- In the same pot, add the onions and stir them around, scraping up any bits stuck to the bottom. Cook for about 20 minutes until they’re golden and caramelized.
- Add in the minced garlic and cook for another minute until fragrant. Stir in the thyme, Worcestershire sauce, salt, and pepper.
Cooking
- Return the beef to the pot, pour in the beef broth and red wine. Bring to a boil, then cover and let it simmer for about 2 hours.
Preparing the Cheesy Topping
- About 10 minutes before the stew is done, preheat the oven to 400°F (200°C).
- Slice the French loaf and brush both sides with melted butter. Lay the slices on a baking sheet, top with cheese, and bake until bubbly and golden brown.
Serving
- Once the stew is tender, ladle it into bowls and top with cheesy bread slices. Garnish with fresh parsley.
Notes
Make Ahead: This stew tastes even better the next day. Picky Eaters: Substitute beef with chicken or hearty vegetables. Extra Cheese: Add additional cheese to the stew if desired.