French Onion Beef Stew with Cheesy Baguette Topping Recipe
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4.6 from 37 reviews
A rich and comforting French Onion Beef Stew featuring tender chuck steak slow-cooked with caramelized onions and Marsala wine, topped with crispy Gruyere and Parmesan cheese on toasted baguette slices for a hearty and flavorful meal.
Total Time:2 hours 40 minutes
Yield:6 servings
Ingredients
Beef Stew
1 ½ lbs (1.4 kg) chuck steak, cubed
2 tsp coarse sea salt
1 tsp black pepper
2-3 tbsp olive oil
½ cup (120ml) dry Marsala, divided
2 tbsp unsalted butter
5 large onions
large pinch salt
1 tsp brown sugar
1 tbsp fresh thyme
4 garlic cloves, minced
1 tbsp Worcestershire sauce
2 tsp Dijon mustard, or more to taste
1 tbsp tomato paste (optional)
1 tbsp flour
2½ cups (620ml) beef broth (stock)
2 bay leaves
Cheesy Bread Topping
1 white baguette, sliced
olive oil as needed, to brush on the bread
2 tbsp Dijon mustard, or as needed
1 ½ cups (150g) Gruyere cheese, coarsely grated
3 tbsp Parmesan cheese, freshly grated
½ tbsp fresh thyme, to garnish
Instructions
Slice the onions: Cut the top end off the onions but keep the root end intact. Peel the skin off and cut the onion in half without slicing all the way through so the root keeps the onion together. Use a mandoline or sharp knife to thinly slice the onions.
Sear the beef: Cut the beef into cubes and pat dry with paper towels. Season liberally with coarse sea salt and black pepper. Heat olive oil in a large casserole dish or Dutch oven and sear the beef over high heat in batches until browned. Set the beef aside.
Deglaze the pan: Pour ¼ cup (60ml) of the Marsala wine into the pan and scrape up the browned bits. Simmer for a few minutes until the wine is almost evaporated.
Prepare the bread: Preheat the oven to 375°F (190°C). Slice the baguette, discard the ends, brush slices with olive oil and place on a baking tray. Toast for 15 minutes, turning halfway, until golden.
Caramelize the onions: Add butter to the pan and melt. Add sliced onions, a pinch of salt and brown sugar. Cook over relatively high heat, stirring often, until the onions start to brown.
Add garlic and herbs: Stir in minced garlic, fresh thyme, and the rest of the Marsala wine. Reduce heat and cook, stirring occasionally, for 20-30 minutes until onions are soft and caramelized. Reserve a few spoonfuls of onions in a small bowl.
Cook stew in the oven: Reduce oven temperature to 320°F (160°C). Stir Worcestershire sauce, Dijon mustard, tomato paste, and flour into the pan. Add beef broth and bring to a simmer. Return browned beef and any juices to the pan, add bay leaves, cover, and transfer to the oven. Cook for 90 minutes until beef is very tender.
Finish stew: Remove bay leaves. Taste and adjust seasoning of the gravy if necessary.
Prepare cheesy bread topping: Spread toasted bread slices with Dijon mustard, then pile with Gruyere and Parmesan cheeses.
Assemble and broil: Divide beef stew into six ovenproof bowls, top each with a cheesy bread slice to cover. Add extra cheese on top and place under broiler (grill) for a few minutes until cheese melts and browns. Watch carefully to prevent burning.
Garnish and serve: Scatter fresh thyme and reserved caramelized onions over the top before serving. Enjoy this hearty and flavorful French Onion Beef Stew.
Notes
Use a sharp knife or mandoline to thinly slice onions for even caramelization.
Patting beef dry before searing helps achieve a good brown crust.
Deglazing the pan with Marsala wine adds rich flavor by incorporating browned bits.
To prevent the onions from sticking or burning, stir them frequently while caramelizing.
If you don't have Marsala, dry white wine or sherry can be used as substitutes.
The tomato paste is optional but adds depth to the stew's flavor.
Use ovenproof bowls for serving to broil the cheese topping safely.
Watch the cheese closely under the broiler as it can burn quickly.
For a gluten-free option, substitute the baguette with gluten-free bread or omit the bread topping.
