I still remember the first time I made this French Onion Beef Stew with a cheesy bread topping — the kitchen smelled like a bistro and everyone hovered over the pot waiting for that first spoon. It’s a hearty, slow-simmered beef stew built on deeply caramelized onions, red wine and a savory beef broth, finished under the broiler with crusty bread and melted Swiss or Gruyère. It’s the sort of dish that’s perfect for chilly nights, dinner parties, or when you want comfort food that feels a little elegant.
If you like rich, one-pot meals, this stew is a lovely bridge between classic French onion soup and a robust beef stew. For a different beefy comfort option, try this Mexican beef stew for another family-friendly weeknight winner.
Why you’ll love this dish
This stew hits several comfort-food sweet spots: tender, fork-tender beef; sweet, deeply caramelized onions; a glossy, wine-laced broth; and a crunchy, cheesy bread finish that makes every bowl feel celebratory. It’s approachable to make but tastes like you spent hours in the kitchen.
“A family favorite — full-bodied beef, sticky-sweet onions, and oozy cheese on top. Cozy, rich, and easy to stretch into leftovers.” — home cook review
Reasons to make it now:
- Great for cold evenings and weekend dinners when you want something cozy.
- Economical: uses stew beef and pantry staples.
- Crowd-pleasing: the cheesy bread topping wins over kids and adults.
- Make-ahead friendly: flavors deepen if reheated the next day.
For a different spin on beef-forward comfort, you might pair this with a side inspired by Mexican flavors, like this other Mexican-style stew.
Step-by-step overview
Before you dive in, here’s the flow:
- Brown the beef in batches to develop flavor without steaming.
- Caramelize onions low and slow — this is the flavor base.
- Add garlic and a bit of flour to thicken.
- Deglaze with red wine and add beef broth, herbs, and balsamic.
- Simmer gently until beef is fall-apart tender (about 2 hours).
- Ladle into oven-safe bowls, top with bread and cheese, and broil until golden.
Knowing this progression lets you time side dishes and ensures steps that need patience — like caramelizing — don’t get rushed.
What you’ll need
- 2 lbs beef stew meat, cut into chunks (chuck is ideal)
- 4 large onions, thinly sliced (yellow or sweet onions)
- 3 cloves garlic, minced
- 4 cups beef broth (low sodium if preferred)
- 1 cup red wine (Cabernet, Merlot, or a blend)
- 2 tablespoons all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme (or 1 tbsp fresh chopped)
- 1 bay leaf
- Salt and pepper to taste
- 8 slices of bread (baguette or rustic country loaf)
- 1 cup shredded Swiss or Gruyère cheese
Ingredient notes and substitutions:
- Beef: chuck roast cut into cubes gives great marbling; sirloin tips will work but are leaner.
- Wine: if you prefer not to use alcohol, replace wine with an additional cup of beef broth plus 1 tbsp balsamic for depth.
- Cheese: Gruyère melts beautifully for that traditional French onion flavor; Emmental or even a sharp cheddar can be used in a pinch.
- Bread: use crusty bread so it holds up under the stew and broiler.
Directions to follow
- Pat the beef dry and season with salt and pepper. Heat a large heavy pot or Dutch oven over medium-high. Add a little oil and brown the beef in batches until deep golden on all sides. Remove and set aside.
- Reduce heat to medium. Add sliced onions to the same pot and cook, stirring often, until deeply caramelized and sweet — about 15–20 minutes. If they start browning too fast, lower the heat; patience is key.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Sprinkle the flour over the onions and cook, stirring, for 1–2 minutes to remove the raw flour taste.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce for a minute.
- Add the beef broth, balsamic vinegar, thyme, bay leaf, and return the browned beef to the pot. Season with salt and pepper. Bring to a gentle simmer.
- Cover and cook on low heat for about 2 hours, or until beef is tender and the sauce has thickened slightly. Alternatively, transfer to a 300°F oven and braise for the same amount of time.
- Preheat the oven broiler. Ladle stew into oven-safe bowls. Top each bowl with a slice of bread and sprinkle generously with the shredded cheese.
- Broil 2–3 minutes until the cheese is bubbly and golden — watch carefully to avoid burning.
- Remove from oven, let rest 2 minutes, and serve hot.
Best ways to enjoy it
This stew is substantial on its own but loves company:
- Pair with a simple green salad dressed with lemon vinaigrette to cut the richness.
- Roasted root vegetables or steamed green beans make light, colorful sides.
- For something heartier, serve alongside or on top of a serving of buttery mashed potatoes.
- For brunch or a weekend feast, nestle a fried egg on top after broiling for extra richness.
- Serve with a warm, buttery beef breakfast casserole on the side for a weekend spread.
Presentation tip: ladle the stew so each bowl has a good mix of beef and onions, then centre the bread and cheese so every diner gets a crispy cheesy bite.
Storage and reheating tips
- Refrigerating: Cool to room temperature, then store in an airtight container for up to 3–4 days. Remove bread before storing to avoid sogginess.
- Reheating: Gently rewarm on the stovetop over medium-low, adding a splash of broth if the sauce has tightened. For bowl reheating + broil finish: reheat the stew in oven-safe bowls at 325°F until hot, add bread and cheese, then broil to refresh the topping.
- Freezing: Freeze cooled stew (without bread/cheese) in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Food safety: Don’t leave the stew out at room temperature for more than 2 hours. Reheat to at least 165°F (74°C) for safe consumption.
Helpful cooking tips
- Brown in batches: Crowding the pan leads to steaming, not browning. Browning builds the stew’s flavor.
- Caramelize properly: Use medium-to-medium-low heat and stir intermittently; patience yields deep, sweet onions.
- Thicken control: If the stew is too thin after braising, simmer uncovered to reduce. If too thick, loosen with a splash of broth.
- Use a heavy pot: A Dutch oven provides even heat and excellent fond (those browned bits) for deglazing.
- Cheese distribution: Grate the cheese yourself for better melt and texture. Pack the cheese on the bread so it forms a cohesive crust.
- Broil safely: Place bowls on a tray for the broiler to keep things manageable and avoid burns.
Creative twists
- Slow cooker: After browning beef and caramelizing onions on the stove, transfer everything to a slow cooker and cook on low 6–8 hours. Add bread and broil just before serving.
- Pressure-cooker (Instant Pot): After browning and sautéing, pressure cook on high for 35–40 minutes with a natural release. Finish under the broiler with bread and cheese.
- Vegetarian version: Replace beef with hearty mushrooms (portobello and cremini) and use vegetable broth; braise until mushrooms are tender.
- Spice it up: Add a pinch of smoked paprika or a chipotle in adobo for a smoky heat.
- Gluten-free: Use gluten-free flour or cornstarch as thickener and gluten-free bread slices for the topping.
Common questions
Q: How long does this take from start to finish?
A: Active hands-on time is about 30–40 minutes (browning, caramelizing, prep). Total cook time is roughly 2–2.5 hours including the braise.
Q: Can I use cheaper cuts of beef?
A: Yes — chuck or stew meat are ideal because the slow braise breaks down connective tissue into tender, flavorful meat.
Q: Is it safe to broil in individual bowls?
A: Use oven-safe bowls rated for broiling and place them on a baking sheet to move easily. Avoid thermally sensitive glass or bowls not labeled oven-safe.
Q: Can I make this in the slow cooker or Instant Pot?
A: Yes. Slow cooker: brown and caramelize on the stove, then transfer and cook low 6–8 hours. Instant Pot: use sauté for browning and pressure cook 35–40 minutes.
Q: How can I keep the bread from getting soggy before broiling?
A: Place the bread on top just before broiling, or toast slightly ahead of time. Removing bread before storing leftovers prevents sogginess.
Conclusion
If you want another perspective on this hybrid French onion–style beef stew, check out this detailed version at French Onion Beef Stew – Supergolden Bakes for more inspiration and plating ideas.
French Onion Beef Stew
Ingredients
Method
- Pat the beef dry and season with salt and pepper. Heat a large heavy pot or Dutch oven over medium-high. Add a little oil and brown the beef in batches until deep golden on all sides. Remove and set aside.
- Reduce heat to medium. Add sliced onions to the same pot and cook, stirring often, until deeply caramelized and sweet — about 15–20 minutes. If they start browning too fast, lower the heat.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Sprinkle the flour over the onions and cook, stirring, for 1–2 minutes to remove the raw flour taste.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce for a minute.
- Add the beef broth, balsamic vinegar, thyme, bay leaf, and return the browned beef to the pot. Season with salt and pepper. Bring to a gentle simmer.
- Cover and cook on low heat for about 2 hours, or until beef is tender and the sauce has thickened slightly. Alternatively, transfer to a 300°F oven and braise for the same amount of time.
- Preheat the oven broiler. Ladle stew into oven-safe bowls. Top each bowl with a slice of bread and sprinkle generously with the shredded cheese.
- Broil for 2–3 minutes until the cheese is bubbly and golden — watch carefully to avoid burning.
- Remove from oven, let rest for 2 minutes, and serve hot.