A bowl of this rich French Onion Beef Stew feels like pure comfort — slow-cooked beef, caramelized onions, and deep savory flavors that warm you from the inside out.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef chuck, cut into 1-inch cubes | 2 pounds |
| Olive oil | 2 tbsp |
| Large onions, thinly sliced | 2 |
| Garlic, minced | 4 cloves |
| Dried thyme | 1 tsp |
| Dried rosemary | 1 tsp |
| Balsamic vinegar | 1 tbsp |
| Beef broth | 4 cups |
| Dry red wine | 1 cup |
| Worcestershire sauce | 2 tbsp |
| Bay leaves | 2 |
| Salt and pepper | To taste |
| Baby potatoes, halved | 1 pound |
| Carrots, sliced | 2 cups |
| Mushrooms, sliced | 1 cup |
| Cornstarch (optional, for thickening) | 1 tbsp |
| Fresh parsley, chopped | For garnish |
Instructions
Heat olive oil in a Dutch oven over medium-high heat. Add beef cubes and brown them well on all sides for about 5–7 minutes. Transfer the browned beef to a plate.
In the same pot, add sliced onions and cook until they turn deeply caramelized and golden, about 15–20 minutes.
Stir in garlic, thyme, rosemary, and balsamic vinegar, cooking for 2 minutes to release their aroma.
Return the beef to the pot. Add broth, red wine, Worcestershire sauce, and bay leaves. Season generously with salt and pepper.
Bring to a boil, then reduce to low heat. Cover and simmer for 1.5–2 hours until the beef becomes tender.
Add baby potatoes, carrots, and mushrooms. Cover again and cook for 30–40 minutes, until the vegetables are soft.
If you want the stew thicker, mix cornstarch with cold water and stir it in. Cook for another 5 minutes.
Remove bay leaves, sprinkle with fresh parsley, and serve warm.
Notes
Using homemade or high-quality beef broth makes a noticeable difference.
A splash of sherry or brandy enhances the depth of flavor.
Non-alcoholic red wine works well if you’re avoiding alcohol.
Nutrition (per serving)
Calories: 450 | Protein: 35g | Fat: 20g | Carbs: 30g | Fiber: 5g | Sugar: 5g | Sodium: 800mg
