While I couldn’t be more ready to say goodbye to the cold weather, I’m still holding on to cozy winter dishes. Slow cooked stews are my jam, and this year I’ve made more than ever before. This French Onion Beef Stew is one of my favorites — it packs a rich umami flavor from the deeply caramelized onions and added flavor bombs like Worcestershire sauce, white wine, and gruyere cheese, while also feeling like a warm hug in a bowl.
To serve, I like to feel like I’m in a French countryside cozied up by a fireplace and being served this delicious bowl of stew. So, naturally, I like to have a piece of crusty bread handy to soak up all the sauce (you know I make extra sauce just for this moment), as well as a warm side of mashed or roasted potatoes.
Video recipe linked here
INGREDIENTS (4 servings)
1lb (500g) beef chuck, cut into equal sized chunks
4 tablespoons (56.7g) butter
4 yellow onions, finely diced
2 tablespoons brown sugar
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
2 tablespoons flour
1 cup (250ml) white wine
4 fresh thyme sprigs
2 bay leaves
1 ½ cup (400 ml) bone broth
3 tablespoons creme fraiche
¾ cups (100g) grated gruyere cheese
Olive oil
Kosher salt
Serve with mashed or roasted potatoes and crusty bread like baguette
METHOD
Cut the beef chuck into equal sized chunks. Season with salt on all sides
Preheat the oven to 300F (150C)
Heat a drizzle of olive oil in an oven-safe pot for which you have a lid for. When oil is hot, add the beef chunks. Sear on all sides for about 2 minutes per side. Remove and set aside
In the same pot, add two tablespoons of the butter. When butter has melted, add the finely diced white onion and a pinch of salt. Cook over medium-high heat until the onions are caramelized, about 25-30 minutes, stirring constantly. If onions start to get stuck to the pot, deglaze with splashes of water
Once the onions are caramelized and have turned into a dark brown color, add two more tablespoons of butter, the brown sugar, the minced garlic, and the Worcestershire sauce. Mix well to combine with the caramelized onions
Add the flour and mix well to combine
Add the white wine and reduce for 5 minutes
Add the bone broth and re-introduce the seared beef chunks. Add a pinch of salt, the bay leaves, and the thyme sprigs. Bring liquid to a boil and then reduce to a simmer. Cover the pot and transfer to the oven for 2.5 - 3 hours or until the beef is super tender and pulls apart easily
Transfer pot to the stove and remove the lid. Remove thyme sprigs and bay leaves. Add creme fraiche and stir to combine
Turn the heat off and add the gruyere cheese. Reserve a little bit for garnish
To serve, pair with mashed or roasted potatoes and serve with crusty bread. Top with more grated gruyere
