French Onion Beef Stew

introduction

French Onion Beef Stew with Cheesy Bread Topping is a warm, rich dish that fills the kitchen with deep onion and beef aroma. This stew mixes slow-simmered beef and caramelized onions, then bakes a crisp, cheesy bread topping until golden. If you like hearty comfort food, this recipe will please. For another French-style beef idea, see a related French stew guide.

why make this recipe

• Comforting and filling — perfect for cold nights or family dinners.
• Uses simple, everyday ingredients you likely have on hand.
• Combines rich beef flavor with sweet caramelized onions and a crunchy cheese top.
• Impressive for guests but easy enough for a weeknight.
• Stands out because the cheesy bread bakes right on top, soaking up stew juices for great texture.

Ingredients

For the stew:

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 large onions, thinly sliced (for deep caramel flavor)
• 4 cloves garlic, minced
• 4 cups beef broth (low-sodium if you prefer)
• 1 cup dry red wine (or extra broth if you skip alcohol)
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the cheesy bread topping:

• 1 loaf crusty bread (French or Italian), sliced thick
• 2 cups shredded Gruyère cheese
• 1 cup shredded mozzarella cheese

Finishing:

• 2 tablespoons fresh parsley, chopped for garnish

how to make French Onion Beef Stew with Cheesy Bread Topping

1. Season the beef: Pat beef cubes dry and sprinkle with salt and pepper. Dry meat browns better and gives more flavor.
2. Brown the beef: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add beef in batches so pieces brown, not steam. Brown all sides, then remove beef to a plate. Browning seals flavor and builds the fond on the pot.
3. Caramelize the onions: In the same pot, lower heat to medium and add sliced onions. Stir often and cook until deep golden brown and sweet, about 20–25 minutes. This step gives the stew its onion depth. Add the minced garlic in the last 4–5 minutes so it softens but does not burn.
4. Add tomato paste: Stir in 2 tablespoons tomato paste and cook 2–3 minutes. This boosts color and adds umami.
5. Deglaze with wine: Pour in 1 cup dry red wine and scrape the bottom of the pot to loosen browned bits. Let the wine simmer 3–5 minutes to reduce slightly. If not using wine, add a bit of broth and scrape.
6. Combine and simmer: Return the browned beef to the pot. Add 4 cups beef broth, 2 teaspoons thyme, and 2 bay leaves. Bring to a gentle simmer, then cover and reduce heat to low. Let cook 1.5 to 2 hours, until beef is fork-tender. Stir once or twice and check liquid level; add a bit more broth if it gets too low.
7. Preheat oven and prep bread: While the stew simmers, preheat oven to 350°F (175°C). Slice the crusty bread into thick pieces and place them on a baking sheet.
8. Finish stew and check seasoning: When beef is tender, remove bay leaves. Taste and adjust salt and pepper. The stew should be rich and slightly thick; reduce uncovered a few minutes if too thin.
9. Assemble bowls or Dutch oven: Spoon stew into oven-safe bowls or keep it in the Dutch oven. Lay bread slices on top, overlapping if needed. Sprinkle evenly with 2 cups Gruyère and 1 cup mozzarella.
10. Bake until bubbly: Place the bowls or Dutch oven in the preheated oven. Bake 15–20 minutes until cheese melts and turns golden and bubbly. Watch the cheese near the end so it does not burn.
11. Garnish and serve: Remove from oven, sprinkle with chopped parsley, and serve hot. For a twist on a baked topping, see this ground-beef casserole idea at ground beef version ideas.

how to serve French Onion Beef Stew with Cheesy Bread Topping

• Serve in oven-safe bowls on warmed plates to keep heat.
• Add a simple green salad and a glass of red wine for a full meal.
• Offer extra crusty bread or buttered rolls on the side.
• Sprinkle more parsley or a light grind of black pepper on top before serving.

how to store French Onion Beef Stew with Cheesy Bread Topping

• Refrigerate: Cool to room temperature, then store stew (without bread topping) in an airtight container for up to 3–4 days. Keep cheese-topped slices separate and add fresh before reheating.
• Freeze: Freeze stew in portions for up to 3 months. Thaw in fridge overnight before reheating. Do not freeze the bread topping with cheese.
• Reheat: Warm stew gently on the stove over low heat, adding a splash of broth if thick. For the cheesy top, spoon stew into oven-safe dishes, add bread and cheese, then bake until bubbly.

tips to make French Onion Beef Stew with Cheesy Bread Topping

• Brown meat in batches to avoid steaming.
• Cook onions slowly and stir often for full caramelization.
• Use good-quality beef broth and wine for deeper flavor.
• If the stew tastes flat, add a teaspoon of Worcestershire sauce or a pinch of sugar to round flavors.
• For crispier bread, toast slices lightly before topping with cheese.
• Use a mix of cheeses for best melt and flavor—Gruyère gives nuttiness, mozzarella gives stretch.

variation (if any)

• Slow cooker: Brown meat and caramelize onions on the stove, then transfer to a slow cooker with liquids and cook 6–8 hours on low. Add cheese and bread and broil to finish.
• Ground beef version: Swap cubed chuck for 2 lbs ground beef and reduce cooking time; brown until done, then follow steps.
• Gluten-free: Use gluten-free crusty bread or croutons for the topping.
• Vegetarian twist: Replace beef with hearty mushrooms and vegetable broth; keep the same onion and cheese topping.

FAQs

Can I use a different cut of beef?

Yes. You can use other slow-cooking cuts like brisket or short ribs. They may need slightly longer simmering until tender. Choose cuts with some fat for best flavor.

Can I make this without wine?

Yes. Replace the red wine with equal beef broth if you avoid alcohol. The stew will still be rich; you can add a splash of vinegar (red wine or balsamic) for a hint of acidity.

How do I keep the bread from getting soggy?

Lightly toast the bread before placing it on the stew. This gives a thin barrier so the bread holds shape while still absorbing flavor after baking.

Is this recipe freezer-friendly?

The stew freezes well (without the bread). Cool, portion, and freeze up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Add bread and cheese fresh before baking.

Can I make this in a slow cooker?

Yes. Brown meat and caramelize onions first, then transfer to a slow cooker with the other stew ingredients. Cook 6–8 hours on low. Finish by adding bread and cheese and broiling to melt.

Conclusion

This French Onion Beef Stew with Cheesy Bread Topping brings cozy, deep flavors to your table with simple steps and everyday ingredients. The slow-cooked beef and caramelized onions make a rich base, and the baked cheese-topped bread adds a fun, crispy finish. Try it for a family night or to impress guests — and tell us how it went in the comments. For another take on this classic, see French Onion Beef Stew – Supergolden Bakes.

French Onion Beef Stew with Cheesy Bread Topping

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• Author: chef-ava
• Total Time: 135 minutes
• Yield: 6 servings 1x
• Diet: None

Print Recipe

Description

A warm and comforting stew featuring slow-simmered beef and caramelized onions topped with a crisp, cheesy bread layer.

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Ingredients

Scale 1x2x3x

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 4 cups beef broth (low-sodium preferred)
• 1 cup dry red wine (or extra broth)
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves (or 1 tsp dried)
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 loaf crusty bread (French or Italian), sliced thick
• 2 cups shredded Gruyère cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped for garnish

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Instructions

1. Pat beef cubes dry and sprinkle with salt and pepper.
2. Heat olive oil in a pot over medium-high heat. Brown beef in batches, then remove to a plate.
3. In the same pot, caramelize onions on medium heat, stirring often, until deep golden brown, about 20–25 minutes.
4. Add minced garlic in the last 4–5 minutes of onion cooking.
5. Stir in tomato paste and cook for 2–3 minutes to boost color and flavor.
6. Pour in wine to deglaze and let it simmer for 3–5 minutes.
7. Return beef to the pot, add broth, thyme, and bay leaves. Simmer gently, covered, for 1.5 to 2 hours.
8. Preheat oven to 350°F (175°C) and slice bread, placing it on a baking sheet.
9. Remove bay leaves from the stew and adjust seasoning.
10. Spoon stew into oven-safe bowls or Dutch oven. Lay bread slices on top, then sprinkle with cheeses.
11. Bake for 15–20 minutes until cheese is golden and bubbly.
12. Garnish with parsley and serve hot.

Notes

For best results, brown the meat in batches and allow onions to caramelize slowly. Use quality broth and wine for deeper flavor.

• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Dinner
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg