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Dutch Oven French Onion Beef Stew with Gruyère Croutons

Close-up of tender beef chunks and onions in rich gravy topped with cheesy, toasted bread in a small cast iron bowl, featuring french onion beef stew.
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Make a hearty French Onion Beef Stew in a Dutch oven. This recipe combines tender beef with deeply caramelized onions in a rich broth, topped with cheesy Gruyère croutons.

Ingredients

Scale
  • 3 lbs beef chuck, cut into 1 1/2-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1/2 cup dry red wine (like Cabernet Sauvignon)
  • 6 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 1 baguette, sliced into 1-inch thick rounds
  • 1 cup shredded Gruyère cheese

Instructions

  1. Season the beef cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, removing it to a plate when done.
  2. Reduce heat to medium. Add the sliced onions to the Dutch oven. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are deep brown and fully caramelized. Stir in the sugar during the last 10 minutes of caramelization.
  3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  4. Return the beef to the pot. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the Dutch oven, and cook for 1 1/2 hours, or until the beef is nearly tender.
  6. In a small bowl, whisk the flour with 1/4 cup of cold water to make a slurry. Stir the slurry into the stew. Simmer uncovered for 15 minutes, or until the broth thickens slightly. Remove the thyme sprigs and bay leaf.
  7. Preheat your oven broiler. Arrange the baguette slices on a baking sheet. Top each slice with Gruyère cheese. Broil for 2 to 4 minutes until the cheese is melted and bubbly. Watch carefully to prevent burning.
  8. Ladle the stew into bowls. Top each serving with one or two Gruyère croutons before serving.

Notes

  • For a slower cooking method, transfer the stew (before adding the flour slurry) to a slow cooker and cook on low for 6 to 8 hours.
  • You can make the stew one day ahead; the flavor improves overnight. Reheat gently before topping with croutons.
  • If you do not have Gruyère, Swiss cheese or Provolone can substitute for the topping.

Nutrition

Find it online: https://flavorzine.com/french-onion-beef-stew-recipe-1/