Description
French Onion Beef Stew with Cheesy Croutons
Ingredients:
For the Stew:
2 lbs beef chuck, cubed
2 tbsp olive oil
3 large onions, thinly sliced
3 garlic cloves, minced
2 cups beef broth
1 cup dry red wine (optional)
2 tbsp tomato paste
2 sprigs fresh thyme
1 bay leaf
2 cups diced potatoes
Salt and pepper to taste
For the Cheesy Croutons:
4 slices of crusty bread
1 cup shredded Gruyère or Swiss cheese
Fresh thyme for garnish
Instructions:
Brown the Beef:
Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned. Remove and set aside.
Caramelize the Onions:
In the same pot, add the sliced onions and cook over medium heat until golden and caramelized, about 15 minutes. Add garlic and sauté for 1 minute.
Build the Stew:
Stir in tomato paste and cook for 2 minutes. Deglaze the pot with red wine (if using), scraping up any browned bits. Add beef broth, thyme, bay leaf, and seared beef. Bring to a boil, then reduce to a simmer.
Simmer:
Cover and cook for 1.5–2 hours until the beef is tender. Add diced potatoes in the last 30 minutes of cooking. Adjust seasoning with salt and pepper.
Prepare Cheesy Croutons:
Preheat your broiler. Place bread slices on a baking sheet, top with shredded cheese, and broil until melted and bubbly.
Assemble and Serve:
Ladle the stew into bowls, top with cheesy croutons, and garnish with fresh thyme.
This comforting French onion-inspired beef stew will warm your soul and delight your taste buds!
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your beef chuck is patted dry before seasoning; this promotes a better sear. When browning, avoid crowding the pot to achieve a fond (the flavorful browned bits). For caramelizing onions, patience is key—stir occasionally but let them sit to develop deep color. When building the stew, let the tomato paste cook until it darkens slightly, deepening its flavor. During the simmer, keep the heat low and the lid slightly ajar to prevent a boil. Check beef tenderness with a fork after 90 minutes.
Serving Suggestions
This rich stew is a complete meal but pairs wonderfully with a simple side salad dressed in a sharp vinaigrette to cut through the richness. For a wine pairing, serve with the same dry red wine used in the recipe, like a Cabernet Sauvignon or Syrah. To make it extra special for guests, consider offering small bowls of extra grated Gruyère and fresh thyme for garnish.
How-to Summary
In summary: Brown seasoned beef cubes and set aside. Caramelize sliced onions in the same pot, then add garlic. Stir in tomato paste, deglaze with red wine, and add broth, herbs, and beef. Simmer covered for 1.5-2 hours. Add potatoes in the last 30 minutes. Before serving, top bread slices with cheese and broil until melted. Ladle stew into bowls and top with the cheesy croutons.
Frequently Asked Questions
Can I make this stew in a slow cooker? Yes. After browning the beef and caramelizing the onions, transfer everything except the potatoes and croutons to a slow cooker. Cook on low for 7-8 hours, adding the potatoes in the last 2 hours.
What can I use instead of red wine? Substitute with an additional cup of beef broth mixed with one tablespoon of balsamic vinegar or red wine vinegar for acidity.
How should I store and reheat leftovers? Store stew and croutons separately in airtight containers for up to 4 days. Reheat stew gently on the stovetop. Make fresh croutons for serving.
Can I use a different cheese for the croutons? Absolutely. Provolone, Fontina, or a good aged white cheddar are excellent melting cheeses that will work well.
Why is my beef tough after cooking? This means it hasn’t simmered long enough. The connective tissue in chuck needs time to break down. Continue simmering until it easily shreds with a fork.
Common Mistakes to Avoid
- Not Browning the Beef Properly: Crowding the pot steams the meat instead of searing it. Brown in batches.
- Rushing the Onions: True caramelization takes time. High heat will burn them before they sweeten.
- Adding Potatoes Too Early: Adding them at the start will cause them to disintegrate. Introduce them in the final 30 minutes.
- Boiling the Stew: After bringing to a boil, reduce to the gentlest simmer. A rolling boil will make the beef tough.
Conclusion
This French Onion Beef Stew masterfully combines the deep, savory flavors of classic French onion soup with the heartiness of a traditional stew. The cheesy crouton topping provides the perfect crunchy, gooey finish. By following the detailed steps and avoiding common pitfalls, you can create an impressive, restaurant-quality dish that is sure to become a cherished comfort food in your home. Enjoy the process and the delicious results.