Hearty French Onion Beef Stew with Cheesy Baguette Toasts

This stick-to-your-ribs stew is a true classic with a French onion twist. You’ll sear beef to a deep brown, slowly caramelize thyme-scented onions in butter, then simmer it all with potatoes, carrots and a splash of umami-rich Worcestershire sauce. The result is a rich, savory broth that’s perfect for sopping up with crisp, cheesy toasts.

Serve this hearty stew family-style or in individual bowls, topped with broiled Swiss cheese toasts. It’s a complete meal that’s sure to become a favorite for cozy dinners and leftovers alike.

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Ingredients

12 ounce PotatoView ingredient guideLike ingredientDislike ingredient

2 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

16 ounce Beef for BraisingView ingredient guideLike ingredientDislike ingredient

4 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

4 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice onions. Dice potatoes into 1-inch pieces. Trim, peel and cut carrots on a diagonal into 1-inch-thick pieces.
2. Open package of beef and drain off any excess liquid. In a medium bowl, combine beef, flour and a pinch of salt and pepper. Stir to coat. Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add coated beef and cook, stirring occasionally, until browned, 4-5 minutes (for 8 servings, you may need to cook in batches depending on the size of your pot). Wash out bowl. Using a slotted spoon, transfer beef to bowl used for seasoning.
3. Melt 4 TBSP butter in pot used for beef over medium heat. Add onions and ¼ cup water; cook, stirring occasionally, until browned and softened, 8-10 minutes. Tip: Be sure to scrape up any browned bits on the bottom of the pot as onions cook! Add garlic powder, thyme, 2 tsp sugar and a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper.
4. Add beef, potatoes and carrots to pot with onions. Stir to combine. Season with salt and pepper. Add Worcestershire sauce, stock concentrates and 5 cups water. Stir to combine.
5. Bring stew to a boil, then cover and reduce heat to medium low. Cook until beef is cooked through and veggies are tender, stirring halfway through, 40-45 minutes. Season with salt and pepper to taste.
6. While stew cooks, adjust oven rack to top position; heat broiler to high. Cut each baguette crosswise into 8 rounds for a total of 16 rounds. Cut Swiss cheese slices into 4 squares each for a total of 16 squares. Spread out baguette slices on a baking sheet; top each with one cheese square. Broil toasts on top rack until cheese has melted and is lightly browned, 2-3 minutes. Tip: The broiler is a powerful tool! Keep an eye on the toasts to prevent burning.
7. Serve family style or divide stew between bowls and top with toasts (or serve on the side).

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, any beef suitable for braising, such as chuck or round, works well. Just be sure to cut it into bite-sized pieces.

Can I make this stew in a slow cooker?

Absolutely. After browning the beef and caramelizing the onions on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How do I store leftovers?

Store the stew and toasts separately in airtight containers in the refrigerator for up to 4 days. Reheat the stew on the stovetop and reheat toasts under the broiler.