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Beef Soup Vs Beef Stew French Beef Stew Techniques For Deep Flavor

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A rich and hearty French onion beef stew that fuses two classic comfort foods—beef stew and French onion soup. Tender beef simmers slowly with caramelized onions, potatoes, and carrots, then gets ladled over toasted bread and topped with melted Gruyère cheese. It’s the perfect blend of rustic comfort and refined French flavor, ideal for both weeknight dinners and slow weekend meals.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1-inch cubes
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 2 bay leaves
  • 4 large Yukon gold potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 ½ cups shredded Gruyère cheese
  • 4 slices thick-cut bread, toasted (optional for serving)

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then toss with flour until evenly coated.
  2. Sear the beef in batches until browned on all sides. Transfer to a plate and set aside.
  3. In the same pot, add butter and sliced onions. Cook over medium heat until soft and golden, about 20 minutes, stirring often. Sprinkle sugar over onions to help caramelize.
  4. Stir in garlic and cook for 1 minute, then add tomato paste and cook for another minute.
  5. Return the beef to the pot. Pour in beef broth and Worcestershire sauce, then stir in thyme and bay leaves. Bring to a simmer.
  6. Cover and cook on low heat for 1 ½ to 2 hours, or until the beef is tender.
  7. Add potatoes and carrots to the pot. Simmer uncovered for another 30 minutes, or until vegetables are cooked through.
  8. Remove bay leaves. Adjust seasoning with salt and pepper as needed.
  9. If serving with bread, place a toasted slice in each bowl, ladle stew on top, and sprinkle with Gruyère cheese. Alternatively, serve stew alone with cheese sprinkled on top.
  10. Garnish with chopped parsley if desired.

Notes

  • Make ahead: Caramelize onions and brown the beef in advance for quicker prep.

  • Slow cooker option: After searing, cook on low for 7–8 hours, adding veggies in the last 2 hours.

  • Cheese substitutions: Swiss or Emmental work well if Gruyère is unavailable.

  • Wine addition: Add ½ cup of dry red wine after tomato paste for extra depth.

  • Serving tip: For a true French bistro feel, melt cheese-topped bread under the broiler before serving.

Find it online: https://claradelish.com/beef-soup-vs-beef-stew-french-beef-stew-techniques-for-deep-flavor/