Name: French Onion Braised Beef Recipe
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: French
Ingredients: 3 lbs beef chuck roast, cut into 2-inch cubes; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons neutral oil; 3 tablespoons butter; 4 yellow onions, thinly sliced; 4 garlic cloves, minced; 2 tablespoons Dijon mustard; 3 tablespoons all-purpose flour; 1 cup dry white grape juice; 6 cups beef stock; 2 fresh bay leaves; 8 sprigs fresh thyme; 1 tablespoon Worcestershire sauce; 1 demi baguette; 3 tablespoons olive oil; 4 oz Gruyere cheese, shredded

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French Onion Braised Beef is a comforting and flavorful dish that combines tender beef with rich caramelized onions and savory herbs. Slow-cooked to perfection, it offers a perfect balance of deep, hearty flavors topped with crispy baguette and melted Gruyere cheese.

The dish shows a white bowl filled with three layers. The bottom layer is creamy mashed potatoes, smooth and pale off-white. The middle layer is a rich, dark brown beef stew with chunky, tender pieces of beef mixed with soft, cooked carrots and garnished with small green herb leaves scattered on top. The top layer consists of five golden toasted bread slices arranged around the edges, each slice sprinkled with melted cheese and green herbs, adding a crunchy texture contrast to the dish. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs beef chuck roast
4 yellow onions
4 garlic cloves
2 tablespoons Dijon mustard
6 cups beef stock
8 sprigs fresh thyme
1 demi baguette
4 oz Gruyere cheese
2 tablespoons neutral oil
3 tablespoons butter
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1 cup dry white grape juice
2 fresh bay leaves
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Cut the beef into 2-inch cubes and season generously with kosher salt and freshly ground black pepper. Thinly slice the yellow onions.
Step 3: Heat the neutral oil in a Dutch oven over medium heat. Sear the beef cubes until browned on all sides, then remove and set aside.
Step 4: In the same pot, add the butter and cook the sliced onions over medium-low heat, stirring often, for 30 to 40 minutes until they are deeply caramelized and golden brown.
Step 5: Stir in the Dijon mustard, all-purpose flour, and dry white grape juice. Simmer the mixture gently for 5 minutes to thicken and blend flavors.
Step 6: Pour in the beef stock and add Worcestershire sauce, bay leaves, and fresh thyme sprigs. Return the seared beef to the pot, cover with a lid, and place in the oven to braise for about 3 hours, or until the beef is tender.
Step 7: While the beef is braising, slice the demi baguette and drizzle slices with olive oil. Toast them under a broiler or in a toaster oven until golden and crisp.
Step 8: When the beef is done, ladle it into serving bowls and top with toasted baguette slices. Sprinkle Gruyere cheese on top and place under the broiler briefly until the cheese melts and bubbles.

Tips & Variations

For extra depth, add a splash of red wine or sherry when deglazing the pan after browning the beef.
Use yellow or sweet onions for natural sweetness that enhances the caramelization.
If you prefer a thicker sauce, reduce the braising liquid on the stovetop before serving.
Substitute the white grape juice with dry white wine for a different flavor profile.

Storage

Store leftover braised beef in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven to maintain tenderness. The toasted baguette slices are best served fresh, but you can toast new slices when reheating.

How to Serve

The dish is served in a white bowl with a thick base of creamy mashed potatoes that are pale yellow and smooth. On top of the mashed potatoes lies a rich, dark brown braised beef, shredded and covered in glossy gravy with some fresh green thyme leaves sprinkled over. To one side, there are two golden-brown, crispy roasted potato slices, slightly charred at the edges and garnished with small green herb sprigs. Opposite the potatoes, a colorful mix of steamed bright green peas and diced orange carrots fills the space, adding a fresh contrast. A silver spoon is placed inside the bowl, resting on the edge of the mashed potatoes with some gravy on it. The bowl sits on a white marbled surface with a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for braising?

Yes, cuts like brisket or short ribs also work well for braising due to their higher connective tissue content that breaks down into tender meat.

What can I use if I don’t have Gruyere cheese?

Emmental, Swiss, or even mozzarella can be good substitutes, though Gruyere offers the best melt and flavor typical of French onion dishes.