French Onion Beef Stew with Cheesy Bread Topping

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches until deeply seared. Remove and set aside.

Step 2: Reduce heat to medium. Add butter and onions to the pot. Cook, stirring occasionally, for 20–25 minutes until caramelized and golden. Stir in garlic and tomato paste; cook for 2 more minutes.

Step 3: Deglaze with red wine, scraping up browned bits. Let simmer for 3–4 minutes.

Step 4: Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is tender.

Step 5: Preheat broiler. Arrange baguette slices on a baking sheet, top with shredded cheese, and broil until bubbly and golden.

Step 6: Ladle stew into bowls and top with cheesy bread slices. Garnish with fresh thyme and serve hot.

Storage Information

Store leftover stew in an airtight container in the refrigerator for up to 4 days. The cheesy bread is best fresh, but can be stored separately and reheated in the oven. Stew can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.