Description
Tender beef slow-cooked in caramelized onions and savory broth, finished with a cheesy baguette topping — this French Onion Braised Beef is the perfect comfort food for cozy nights or impressive weekend dinners.
Ingredients
2 tablespoons neutral oil
3 lbs beef chuck roast
3 tablespoons butter
4 yellow onions
4 garlic cloves, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1 cup dry vermouth
6 cups beef stock
2 fresh bay leaves
8 sprigs thyme
Kosher salt and freshly ground black pepper
1 demi baguette, sliced
3 tablespoons olive oil
4 oz Gruyère, grated
2 tablespoons fresh thyme leaves
Instructions
- Preheat your oven to 350 °F (about 175 °C).
- Prepare the beef and onions by cutting the beef into approximately 2-inch cubes. Season the pieces generously with salt and pepper, then set them aside. Next, peel the onions, slice them in half from root to stem, and thinly slice them to about 1 mm thickness. Using a mandoline ensures even slices for consistent cooking. Tie the thyme sprigs into a bundle with kitchen twine.
- Sear the beef: Heat the neutral oil in a 5‑quart Dutch oven over medium heat. Pat the beef dry and, in batches (so as not to crowd the pan), sear for about 4‑5 minutes per side until deeply browned. Remove the beef and set it aside.
- Caramelise the onions: Reduce heat to medium‑low, add the butter, then add the sliced onions. Toss to coat in the butter, cover and cook for ~5 minutes. Remove the lid, add the garlic, and continue cooking — stirring occasionally — until the onions are deeply golden and caramelised (about 30–40 minutes).
- Build the sauce and braise: To the onion‑garlic mixture stir in Worcestershire sauce, Dijon mustard, and flour. Then stir in the vermouth, bring to a simmer for ~5 minutes. Next add the beef stock and season with salt and pepper. Return the beef to the pot along with the bay leaves and the thyme bundle. Cover and transfer to the oven for about 3 hours, or until the beef is tender and easily shredded. Remove from the oven and let the beef rest for about 15 minutes.
- Toast the baguette: While the beef rests, place the sliced baguette on a baking sheet, drizzle with olive oil, and toast in the oven for ~8–10 minutes until golden and crisp. Then set your broiler to high.
- Finish and serve: Remove the bay leaves and thyme bundle from the pot. Arrange the toasted baguette slices over the top of the braised beef. Sprinkle the grated Gruyère and fresh thyme leaves on top, finish with a crack or two of black pepper. Place under the broiler for ~3–4 minutes until the cheese is bubbling and browned. Serve immediately.
Notes
For best results, slice onions thinly and don’t rush caramelizing. Use dry white wine if vermouth isn’t available. Assemble the baguette topping just before serving for optimal texture
- Prep Time: 25 minutes
- Cook Time: 3 hours 40 minutes
- Category: Dinner
Nutrition
- Serving Size: ~1.5 cups beef + 1 baguette slice
- Calories: 680
- Carbohydrates: 16g
- Protein: 50g