Imagine a chilly evening, a cozy kitchen, and the irresistible aroma of caramelized onions mingling with tender, savory beef. That’s exactly what you get with this French Onion Beef Stew. It’s a hearty, flavorful dish that turns simple ingredients into a luxurious meal. Perfect for family dinners, intimate gatherings, or a weekend treat, this stew is rich, comforting, and deeply satisfying. Every spoonful delivers melt-in-your-mouth beef, sweet caramelized onions, and tender vegetables in a luscious, savory broth.
Why You’ll Love This Recipe
- Rich, savory, and full of depth from caramelized onions and optional red wine
- Tender beef and perfectly cooked vegetables in every bite
- Make-ahead friendly—flavors deepen overnight
- Hearty, comforting, and ideal for cozy dinners
- Optional thickening method for a velvety, stew-like texture
Ingredients
- Beef stew meat (2 pounds, 1-inch cubes) – The star of the stew; browning adds flavor and texture.
- Olive oil (3 tablespoons, divided) – For browning beef and caramelizing onions.
- Salt & pepper – Essential seasonings for balanced flavor.
- Onions (2 large, thinly sliced) – Slowly caramelized to add sweet, rich depth.
- Garlic (3 cloves, minced) – Provides aromatic, savory notes.
- Tomato paste (2 tablespoons) – Adds umami and a hint of acidity.
- Worcestershire sauce (1 tablespoon) – Boosts savory complexity.
- Beef broth (4 cups) – Forms the hearty, flavorful base.
- Dried thyme (2 teaspoons) – Warm, earthy herb for aromatic depth.
- Bay leaf (1) – Adds subtle, herbal undertones.
- Carrots (3 large, peeled and chunked) – Sweet, tender vegetable component.
- Potatoes (4 medium, peeled and diced) – Adds heartiness and texture.
- Red wine (1 cup, optional) – Enhances depth and richness.
- All-purpose flour & butter (1 tablespoon each, optional) – For thickening the stew.
How to Make French Onion Beef Stew
Brown the Beef
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches. Avoid overcrowding to ensure even searing. Remove browned beef and set aside.
Caramelize the Onions
Reduce heat to medium and add the remaining olive oil. Add the sliced onions and cook slowly, stirring occasionally, until soft and golden brown, about 20–25 minutes. For extra depth, you can splash a little balsamic vinegar while caramelizing. Add minced garlic and tomato paste, cooking for 2 more minutes until fragrant.
Build the Stew Base
Return the beef to the pot. Add Worcestershire sauce, beef broth, thyme, and bay leaf. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to meld flavors.
Add Vegetables and Wine
After 1 hour, stir in carrots and potatoes. If using, pour in the red wine. Continue simmering for 45–60 minutes until beef is tender and vegetables are cooked through.
Optional Thickening
For a thicker stew, mix flour and butter into a paste and stir into the stew during the last 5 minutes of cooking. Remove bay leaf and adjust seasoning with salt and pepper.
Serve
Ladle the stew into bowls and serve hot, ideally with crusty bread to soak up the rich, flavorful broth.
Tips for Success
- Brown the beef in batches to prevent steaming and ensure a deep, rich flavor.
- Stir onions occasionally while caramelizing to avoid burning and promote even browning.
- Use red wine if possible for added complexity, but skip it if desired.
- The stew tastes even better the next day as flavors develop.
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
Recipe Variations
- Spicy Twist: Add a pinch of cayenne pepper or smoked paprika.
- Vegetable Boost: Add parsnips, turnips, or mushrooms for extra heartiness.
- Slow Cooker Version: Brown the beef and caramelize onions, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours.
- Gluten-Free: Skip the flour or use a gluten-free thickener.
Serving Suggestions
- Serve with crusty artisan bread or baguette slices.
- Pair with a simple green salad to balance richness.
- Top with fresh thyme or parsley for color and freshness.
- Offer a glass of red wine to complement the stew’s deep flavors.
FAQs
Can I make this stew ahead of time?
Yes! Flavors deepen beautifully when refrigerated overnight. Reheat gently before serving.
Can I freeze French Onion Beef Stew?
Absolutely—store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Do I have to use red wine?
No, it’s optional. Beef broth alone still creates a rich, flavorful stew.
Can I use different vegetables?
Yes! Mushrooms, parsnips, or turnips can be added for variety.
How can I make it thicker without flour?
Simmer uncovered for a few extra minutes to naturally reduce the liquid.
French Onion Beef Stew
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
Description
This hearty French Onion Beef Stew blends tender beef, caramelized onions, and rich broth into a luscious dish. Perfect for cozy nights and simple gatherings.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 2 teaspoons dried thyme
- 1 bay leaf
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and diced
- 1 cup red wine (optional)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 tablespoon butter (optional, for thickening)
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef cubes with salt and pepper, then brown in batches. Remove beef and set aside.
- Add remaining olive oil to the pot, reduce heat to medium. Cook sliced onions until soft and caramelized, about 20-25 minutes, stirring occasionally.
- Add minced garlic and tomato paste to onions, cook 2 minutes until fragrant.
- Return beef to the pot. Add Worcestershire sauce, beef broth, thyme, and bay leaf. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer 1 hour.
- Add carrots and potatoes. If using, pour in red wine. Continue simmering 45–60 minutes until beef is tender and vegetables are cooked.
- For a thicker stew, mix flour and butter into a paste and stir in during the last 5 minutes of cooking.
- Remove bay leaf, adjust seasoning with salt and pepper, and serve hot.
Notes
- For deeper onion flavor, add a splash of balsamic vinegar during caramelizing.
- Red wine is optional but adds richness to the stew.
- Can be made in advance; flavors improve the next day.
- Serve with crusty bread for a hearty meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Final Thoughts
This French Onion Beef Stew is the ultimate comfort dish: savory, hearty, and rich with the sweetness of caramelized onions and tender beef. It’s perfect for cozy nights, family dinners, or impressing guests with minimal effort. Give it a try, savor every spoonful, and let the warmth of this stew bring comfort to your table.
