French Onion Beef Stew

Ingredients

• 2 lb stew meat (or chuck cut into pieces)
• 0.25 cup flour (for coating)
• 1 tsp salt (for coating beef)
• 1 tsp pepper (for coating beef)
• 2 tbsp oil (for browning)
• 4 yellow onions (thinly sliced)
• 2 tbsp butter (for caramelizing onions)
• 4 cup beef bone broth
• 2 tbsp apple cider vinegar (or white wine vinegar)
• 2 tsp dried thyme (or 1 fresh bundle)
• 1 tsp garlic powder
• 0.5 tsp salt & pepper (for the stew liquid)
• 1 cup shredded Gruyère cheese (or mozzarella)
• Mashed potatoes (for serving)
• Crunchy bread (for serving)

Steps

1. 1

   Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. 2

   In a bowl, toss the 2 lbs of stew meat in 1/4 cup flour, 1 teaspoon salt, and 1 teaspoon pepper until the beef pieces are evenly coated.

3. 3

   Heat an oven-safe skillet or Dutch oven over high heat and drizzle with 2 tablespoons of oil.

4. 4

   Add the beef to the skillet in an even layer and brown on all sides. Once browned, remove the beef from the skillet and set aside.

5. 5

   In the same skillet, leaving the browned bits (fond) in the pan, add 2 tablespoons of butter and the 4 thinly sliced yellow onions.

6. 6

   Cook the onions on low heat, stirring often, until they are a dark golden brown and caramelized. This process should take approximately 10-15 minutes.

7. 7

   Add the browned beef back into the skillet along with 4 cups of beef bone broth, 2 tablespoons of vinegar, 2 teaspoons of thyme, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt and pepper.

8. 8

   Cover the skillet and bake in the preheated oven for 2 hours, or until the meat is very tender. If the meat is not tender after 2 hours, continue to cook in 30-minute intervals until tender, ensuring the liquid does not evaporate.

9. 9

   Adjust seasonings to taste if needed.

10. 10

    Remove the skillet from the oven, cover the top with 1 cup of shredded Gruyère cheese, and return to the oven until the cheese is melted and gooey.

11. 11

    Serve the stew over mashed potatoes or alongside crunchy bread.

Notes

If the meat is not tender after 2 hours, continue cooking in 30-minute intervals. Be careful not to let the liquid evaporate completely during this time. You can substitute Gruyère with mozzarella if preferred.

Nutrition per serving

• main
• stew
• beef
• one-skillet
• comfort food
• baked
• dinner