French Onion Stew

Chef Elise Gangestad
Servings

4

Prep Time

45 minutes

Cook Time

3 hours

Cuisine

French

Category

Dinner

A twist on the classic French Onion Soup using Grand View Beef's tender and flavorful pre-cut stew meat.

Ingredients

  • 1 lb Grand View Grass Fed Stew Meat (or you can cut up a chuck or rump roast into 1” cubes)
  • 1/2 tsp black pepper
  • 1 1/2 tsp kosher salt, divided
  • 2 Tbsp cornstarch, divided
  • 2 Tbsp Grand View Grass Fed Beef Tallow or cooking oil
  • 3 large yellow onions, sliced
  • 1 Tbsp water
  • 3 tsp chopped garlic
  • 2 Tbsp butter
  • 1 cup white wine
  • 1 Tbsp dijon
  • 1 Tbsp chopped thyme, fresh or dry
  • 3 bay leaves
  • 1 1/2 cups Grand View Beef Bone Broth or beef stock
  • 1/2 baguette or other crusty bread like sourdough
  • 2 cups shredded gruyere or white cheddar cheese

Directions

    FOR THE STEW

    1. Mix together the black pepper, ½ teaspoon of the kosher salt, and 1 Tablespoon of the cornstarch.
    2. Pat the stew meat dry with a paper towel and toss in the salt mixture.
    3. In a pan over medium-high heat, heat the tallow or cooking oil and sear the stew meat on all sides until browned.
    4. Without turning off the heat, remove the stew meat from the pan and set aside.
    5. Add the onions to the still hot pan with the water and remaining 1 teaspoon of kosher salt and cover (the steam from the water will speed up the cooking process). Stir the onions every 5 minutes or so, returning the lid each time.
    6. Cook the onions with the lid on until they are dry. This will take about 15 minutes. Then remove the lid to continue cooking.
    7. Continue to cook the onions until caramelized. If they begin to stick while cooking, deglaze the pan with a small amount of water.
    8. Once the onions are caramelized, preheat the oven to 325 °F
    9. To the caramelized onions, add the garlic and cook until fragrant, about 1 minute.
    10. Add in the white wine and cook until reduced by half. This will take about 5 to 10 minutes.
    11. When the wine is reduced, add in the butter, dijon, thyme, and bay leaves and continue to cook.
    12. After the butter is melted, mix in the remaining 1 Tablespoon of cornstarch and cook for about 1 minute to thicken.
    13. Stir in the beef bone broth or stock.
    14. Transfer the onion mixture to a dutch oven and add the seared stew meat.
    15. Cover and cook for about 3 hours or until the meat is tender and falls apart.
    16. To cook this in a slow cooker, transfer the onion mixture to the slow cooker and add in the seared stew meat. Cook on high for 3 hours or low for 6 hours.

    FOR THE CHEESY CROUTONS

    1. Set your oven to broil. Or, if you are cooking the stew in the oven, you can use the same 325 °F; it will just need to cook a little longer.
    2. Tear the bread into chunks and spread them out on a parchment-lined sheet pan.
    3. Cover the bread with the shredded cheese.
    4. Bake the croutons on a broil setting for about five minutes or until golden. If you are baking them at 325 °F, it will take about 15 minutes.
    5. Top the stew with the cheesy croutons and enjoy!