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