French onion beef stew (with red wine)

My version of French onion beef stew is a hearty, comforting meal, featuring succulent chunks of beef simmered alongside sweet caramelised onions and earthy mushrooms in a rich red wine gravy. It's topped with slices of cheesy toasted baguettes that soak up the lovely gravy underneath, while staying crisp and golden on top.

There's nothing that screams comfort like a homemade beef stew, and this French onion beef stew (made with red wine) is just what you need on a cold evening with the wind howling outside. It's got all the best bits of French onion soup (the delicious caramelised onions and the savoury, cheesy bread), combined with the rich, slow-cooked goodness of a traditional beef stew. You really can't go wrong with this good old winter casserole!

The trick is taking your time with the onions. It takes about half an hour to get them soft, sticky and golden, but it's time well spent, as that's where most of the flavour comes from. Once they're ready, add a splash of red wine, a spoonful of tomato puree for richness and a touch of thyme, and your kitchen will smell amazing!

The mushrooms add a lovely earthiness to the stew, soaking up the gravy like little sponges, while the beef simmers away in the red wine gravy to perfect succulent tenderness.

The best cut of beef for this French onion casserole is chuck or flank, with a nice marbling of fat to melt into the gravy as it simmers. Topside, brisket or even silverside would work just as well - ask your butcher to cut it into large chunks or grab a sharp knife and cut it up yourself. You want nice big pieces of meat, as stewing beef tends to shrink a bit as it cooks.

I've added carrots to sneak in a few extra veggies, but skipped the potatoes - the cheesy bread on top adds enough starch. But, of course, you do you! If you fancy adding a few more vegetables or a couple of potatoes, go right ahead. As long as there's plenty of that lovely caramelised onion gravy, you can't go wrong!

Jump to:

• Why you should try this French onion beef casserole
• Recipe information
• Ingredients for French onion beef stew
• Instructions for making French onion beef stew
• Tips for a successful outcome
• Serving suggestions
• Substitutions
• Variations
• Equipment
• Storage and freezing
• Top Tip
• FAQ
• Save for later
• Related recipes
• 📋The recipe

Why you should try this French onion beef casserole

• Budget friendly - stewing beef is still one of the more affordable cuts, and you can easily stretch the recipe to feed more people by adding extra vegetables.
• Amazing flavours - the French certainly know a thing or two about building flavours! French onion soup has been around since the 18th century and has definitely stood the test of time. This beef casserole is a bit like French onion soup with beef!
• Succulent meat - slow cooking transforms a tough cut of meat into melt-in-the-mouth tenderness that is well worth the wait.
• Cheesy bread - the golden, crispy, cheesy slices are perfect for mopping that rich onion gravy.

Recipe information

• ⌚ Prep time - 10 minutes - to chop up the vegetables.
• ⌛ Cooking time -2.5 hours - but most of it is hands-off as it simmers, plus a final 20 minuts to toast the cheesy bread.
• 🍚 Yield - Serves 4

Ingredients for French onion beef stew

**You can find the exact ingredient quantities on the printable recipe card at the end of this post**

Meat, vegetables and gravy

• Beef. Use any good quality beef stewing meat such as chuck or flank. The meat should be cut into approximately 1.5-inch cubes (3-cm).
• Carrots. These should be peeled and cut into chunks.
• Mushrooms. I used chestnut mushrooms (cremini), but white closed-cap or button mushrooms work as well. They should be wiped with a damp cloth or paper towel to remove any bits of dirt, and either sliced or quartered.
• Onions. There are a lot of onions in this recipe - it's called French ONION beef casserole for a reason! They should be peeled and sliced.
• Garlic. Use either fresh garlic or bottled - it doesn't really matter. If using fresh garlic, it should be minced.
• Thyme. The combination of thyme and mushrooms is a classic and creates a rich, deep flavour profile. I used dried thyme, but you could use fresh thyme instead. You could leave it out if you don't like it, or substitute with rosemary.
• Tomato puree. You may know this as tomato paste. It helps to enhance the flavour of the gravy.
• Mustard. You want to use a mild mustard such as Dijon, which enhances the flavour without being too overpowering. Substitute with wholegrain mustard, which is also quite mild.
• Worcestershire sauce. Adds a savoury element.
• Red wine. Deepens the flavour of the dish.. Use a good quality, full-bodied red wine such as Shiraz or Pinotage and make sure it's a wine that you would actually drink. A poor quality wine won't improve with cooking, and may even spoil the final result.
• Stock cubes. I used Oxo cubes, but any beef stock cube will be fine.

Cheesy bread topping

I couldn't manage to get everything into one photo, so I kept this separate. You don't have to add the cheesy bread topping, but it's definitely worth the extra effort.

• Baguette. You can use a crusty baguette or sour-dough bread slices.
• Dijon mustard. Adds a little tang to the cheese slices. Leave it out if you want.
• Cheese. French onion soup is traditionally topped with Gruyere cheese. I didn't have any, so I used good old Cheddar. You could also use a mixture of cheddar and mozzarella or a more stretchy melted cheese.
• Olive oil. This is combined with the mustard and used to spread on the bread before it is toasted. If you're not using mustard, simply brush the bread with plain olive oil.

Instructions for making French onion beef stew

For the beef stew

For the cheesy bread topping

Tips for a successful outcome

Here are my top tips to ensure your French onion beef casserole always turns out perfectly.

• Don't skip the step of searing the beef - it doesn't take long, and it ensures the juices stay in the meat where they belong. Plus, you get loads of flavour from the brown bits (the fond) that stick to the bottom of the pan.
• Use plenty of onions - 5 onions might look like a lot at first, but they cook right down as they caramelise, giving the stew its rich, sweet flavour.
• Add the carrots halfway through cooking - this gives them time to soften without turning mushy. If you are adding other vegetables or potatoes, think about the time they will take to cook and add them accordingly.
• Don't over-thicken the gravy - you want a thick, almost soup-like consistency that you can mop up with the cheese bread.
• Don't let the stew dry out - check occasionally as it cooks.  If the gravy starts to reduce too much, top up with a cup of water and an extra stock cube.  You want plenty of that rich onion gravy.
• Bake the bread before adding the cheese - this ensures the bread stays crispy on top, but it is still able to absorb the gravy on the underside.
• Use an oven-safe pan if possible - If your pan is oven-safe, simply arrange the bread and cheese right on top before finishing under the grill - no need to transfer to another dish.

Serving suggestions

If you've added extra vegetables and potatoes, then this French onion beef casserole is a meal in one dish, and you probably won't need anything else.

If you have made the recipe as written, then here are a few suggestions:

• Because there is a lot of gravy, this hearty winter beef stew is ideal for serving over a baked potato.
• Add a variety of freshly steamed vegetables on the side - broccoli and brussels sprouts are my particular favourites.
• If you feel the need to add more starch (in addition to the bread), I think a dish of boulangere potatoes would make a delicious side.

Substitutions

Disclaimer: Please check all ingredients carefully if you have allergies or dietary restrictions. This recipe has not been tested for specific dietary needs.

• Gluten- apart from the bread and Worcestershire sauce, this recipe is gluten-free. Leave out the bread and add a few extra vegetables and potatoes for a heartier meal. Check the label on your Worcestershire sauce to ensure it is certified as gluten-free.
• Dairy-free - swap the cheese topping with a dairy-free melting cheese alternative.
• Vegetarian - replace the beef with extra mushrooms or plant-based beef-style chunks. Adjust the cooking time accordingly. Replace the beef stock cubes with vegetable stock cubes, and perhaps add a teaspoon of Vegemite for extra umami. Add a cup of lentils for extra protein.
• Alcohol-free - replace the red wine with extra beef stock and add a teaspoon of balsamic vinegar. You could also replace the red wine with red grape juice.

Variations

I've given you the basic recipe for French onion beef stew. Here are a few ideas to change it up a little:

• Topping - swap the cheesy bread topping for cheesy mashed potatoes. Mash boiled potatoes with a knob of butter, a splash of milk and as much grated cheese as you like. Swirl it on top and bake in the oven until lightly browned.
• Chicken - swap the beef for chicken thighs - either boneless or bone-in. Use white wine instead of red and chicken stock instead of beef stock. Reduce the cooking time by half so the chicken doesn't overcook. See my easy French onion chicken casserole recipe for a quick and easy chicken version using a can of French onion soup.
• Lamb - swap the beef for chunks of lamb shoulder and use either lamb or vegetable stock. Lamb pairs beautifully with caramelised onions and red wine.

Equipment

The equipment you use can affect the outcome of the beef stew.

• I strongly recommend using a cast-iron Dutch oven. The heavy base prevents the beef stew from catching, and it can be used both on the hob and in the oven.
• If you don't have one, it's not the end of the world. You can make the stew in a large saute pan, a saucepan or even a wok. As long as it has a tightly-fitting lid to keep evaporation to a minimum, you'll be fine.
• For slicing the onions, a mandolin is a godsend. However, once again, if you don't have one, you can use a sharp knife. It will just take a little longer.
• If you didn't use an oven-proof pan to cook the stew, you will also need a large casserole dish for browning the cheesy bread topping in the oven.

Storage and freezing

One of the best things about this French onion beef casserole is that it actually tastes better (if that's even possible) the next day.

• Make-ahead. Cook the stew completely, then let it cool before refrigerating. The cheesy toppings is best made fresh, so to reheat, transfer the stew to a casserole dish, top with the bread and cheese and reheat in the oven until piping hot and the cheese has melted.
• Refrigerator. Store the cooled leftovers in the refrigerator for up to 3 days. Reheat in a casserole dish in the oven. The bread actually stays crispy - I know this because I stored my leftovers in the refrigerator overnight and reheated them in the oven for supper the next night.
• Freezer. If you intend to freeze the beef stew, don't freeze it with the bread - make this fresh once you've defrosted the stew. Once the stew is cool, transfer it to freezer-safe containers and freeze for up to 3 months. Defrost either overnight in the refrigerator or use the defrost setting on your microwave if you are in a hurry.
• Reheating. Stews like this tend to thicken on standing. You may need to stir in a little stock or hot water to loosen it before reheating. Top with the cheesy bread and reheat in a casserole dish in the oven.

FAQ

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