Description
This French Onion Beef Stew with Cheesy Bread Topping is a hearty, comforting dish that combines tender, slow-simmered beef cubes with rich caramelized onions and a savory red wine-infused broth. Topped with crusty bread slices and melted Gruyère and mozzarella cheese, this stew offers a perfect blend of robust flavors and satisfying textures, ideal for a cozy meal.
Ingredients
Scale
Beef Stew
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and pepper, to taste
Cheesy Bread Topping
- 1 loaf of crusty bread (like French or Italian)
- 2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season and Brown Beef: Begin by seasoning the beef cubes with salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
- Caramelize Onions: In the same pot, add the sliced onions. Cook the onions over medium heat, stirring frequently, until they are caramelized and golden brown, about 20-25 minutes. Add minced garlic in the last 5 minutes of cooking.
- Add Tomato Paste: Once the onions are caramelized, add the tomato paste and cook for an additional 2-3 minutes until fragrant.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any brown bits. Let the wine simmer for about 3-5 minutes to reduce slightly.
- Simmer the Stew: Return the browned beef to the pot, followed by the beef broth, thyme, and bay leaves. Bring the mixture to a simmer, then cover and reduce heat to low. Let it cook for about 1.5 to 2 hours, or until the beef is tender.
- Prepare Bread Topping: While the stew is cooking, preheat the oven to 350°F (175°C). Slice the crusty bread into thick slices and arrange them on a baking sheet.
- Adjust Seasoning and Assemble: Once the stew is ready, remove the bay leaves and taste; adjust seasoning with salt and pepper if needed. Ladle the stew into oven-safe bowls or keep it in the Dutch oven.
- Add Bread and Cheese: Top the stew with the bread slices, overlapping them if needed, and generously sprinkle the Gruyère and mozzarella cheeses over the bread.
- Bake: Place the bowls or Dutch oven in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: Remove from the oven and garnish with chopped parsley before serving.
Notes
- For best flavor, use a dry red wine such as Merlot or Cabernet Sauvignon.
- Make sure to brown the beef in batches to avoid steaming the meat.
- Allowing the onions to caramelize slowly brings out their natural sweetness, so avoid rushing this step.
- You can substitute the crusty bread with baguette slices if preferred.
- If you want a stronger cheesy flavor, increase the Gruyère cheese to 3 cups.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.