Cheesy French Onion Beef Bake

 

 

Ingredients

For the Beef and Onion Base:
2 lbs beef chuck or stew meat, cut into chunks
2 tablespoons butter
2 tablespoons olive oil
3 large onions, thinly sliced
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup red wine (optional, for deglazing)
3 cups beef broth
1 teaspoon fresh thyme leaves (optional)
Salt and pepper, to taste
For the Topping:
1 cup shredded Gruyère or Swiss cheese
Optional for Serving:
Sliced baguette or rustic bread, toasted
Fresh chopped parsley, for garnish

Instructions

Step 1: Brown the Beef
Pat the beef chunks dry with a paper towel and season with salt and pepper.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
Add the beef in batches, searing each piece until golden brown on all sides (about 4-5 minutes per batch).
Remove the browned beef and set it aside on a plate.
Step 2: Caramelize the Onions
Reduce heat to medium and add butter to the pot.
Add the sliced onions, stirring frequently.
Cook for 15-20 minutes, or until onions become golden brown and caramelized.
Stir in the minced garlic and cook for another minute.
Step 3: Build the Flavorful Base
Sprinkle the flour over the onions and stir to coat. Cook for about 1 minute.
If using red wine, pour it into the pot and deglaze by scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Pour in the beef broth and stir well to combine.
Add fresh thyme if using, then return the browned beef to the pot.
Step 4: Simmer the Dish
Bring the mixture to a boil, then reduce heat to low.
Cover and let simmer for 45-60 minutes, or until the beef becomes fork-tender. Stir occasionally.
Step 5: Add the Cheese Topping
Preheat the broiler (or oven set to high heat).
Transfer the beef mixture to an oven-safe baking dish or leave it in the oven-proof pot.
Evenly sprinkle shredded Gruyère or Swiss cheese over the top.
Place under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 6: Serve and Enjoy
Remove from the oven and let cool slightly.
Garnish with fresh parsley, if desired.
Serve hot with toasted bread on the side for dipping into the rich, cheesy sauce.