There’s something magical that happens when the deep, caramelized flavors of French onion Soup meet the hearty, stick-to-you-ribs comfort of beef sew. Together in one soul-warming pot, layered with tender beef, sweet onions cooked low and slow, in a rich broth, and splash of wine.

Your home will fill with irresistible aromas, the kind that makes family and friends want to linger around the table a little longer. This French Onion Beef Stew is perfect for chilly evenings or when you need a little extra comfort on your plate.

What you’ll love about this stew!

Bold flavor: Caramelized onions create a natural sweetness that balances the richness of the beef.

Comforting and hearty: It’s the kind of stew that warms you from the inside out.

Make a-head friendly: The flavors deepen even more the next day, making it a great prep-ahead meal.

One-pot wonder: Fewer dishes, more flavor!

Ingredients you’ll need

You don’t need anything fancy to make this dish – just simple, wholesome ingredients that come alive when simmered together.

• Beef chuck – cubed
• Yellow onions
• Beef or bone broth
• Red or white wine
• Fresh thyme and bay lea
• Worcestershire sauce
• Butter (for onions) and avocado or olive oil (for searing)
• Salt, pepper, flour
• French baguette sices

If you enjoy stews, try this recipes:

Beef Bourguignon Recipe

Hearty Beef Stew

French Onion Beef Stew

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Ingredients

• 2 pounds of chuck stew meat
• 1/3 cp all-purpose flour
• 2 tbsp avocado oil (can also use olive oil)
• Fresh thyme, salt, and pepper
• 5 onions, sliced thin
• 1/2 cup red or white wine
• 1 cube or 1/2 cup butter
• 16 ounces bone or beef broth
• 3 tbsp Worcestershire sauce
• baguette - brushed with olive oil and toasted
• 6-8 ounces Gruyere cheese (shredded for topping)

Instructions

In a large pot (or 8 quart Dutch oven) heat a splash of avocado or olive oil over medium-high heat. Add beef and season generously with salt and pepper. Add flour to coat beef. Sear meat on all sides and remove when done.

Slice onions. Add butter (1/2 cup or one cube) to the Dutch oven. Add onions and continue to cook until caramelized. I recommend doing this over a two hour period of time - low and slow to prevent burning.

Add bone or beef broth wine and simmer for about 5 minutes.

Add the seared beef back to the Dutch oven. Add 4-6 sprigs of fresh Thyme and Worcestershire sauce. Allow to simmer until meat is tender: about three hours.

When ready to serve, ladle stew into oven safe crocks. Top with toasted sourdough and a generous portion of Gruyere cheese. Broil for a few minutes or until melted and slightly golden. Allow to cool slightly prior to serving.