French Onion Slow Cooked Beef has flavors reminiscent of the much-loved French onion soup. This slow cooked beef can be made ahead for a cozy weeknight meal or cooked on the weekend for a night in with family or friends. Chunks of beef are gently cooked for a couple of hours with caramelized onions, fresh thyme & wine then topped with baguette slices & Gruyere cheese. I like to serve this with roasted carrots & salad green or steamed beans. If you want to double-down on your carbs then some buttered little potatoes or even mashed potatoes make a perfect side.
Lovonis Lark
recipes + wellness
French Onion Slow Cooked Beef
With flavors reminiscent of the much-loved French onion soup, this slow cooked beef can be made ahead for a cozy weeknight meal or cooked on the weekend for a night in with the family or friends. I like to serve it with roasted carrots and salad green or steamed beans.
Servings: 6
- 1 tablespoon olive oil
- 3 lbs 1.36kg chuck roast, cut into 3-inch (8cm) pieces
- Sea salt & coarsely ground pepper
- 2 tablespoons butter
- 5 medium-size brown onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup (250ml )dry white wine
- 2 cups (500ml) beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh thyme plus extra for garnish
- 2 bay leaves
- 1 tablespoon dry sherry
CHEESY TOPPING
- 1 small baguette cut into 1/2-inch 1.25cm thick slices
- 5 to 6 oz 142 – 170g Gruyère cheese, grated
- 1/2 cup .5 oz/14g) grated fresh Parmesan
- Heat the oil in a pot or Dutch oven over medium-high heat. Sprinkle salt and pepper all over the beef. Add the beef in two to 3 batches to the pot and cook, turning occasionally, until brown all over; remove from the pot to a plate.
- Melt the butter in the same pot over medium heat. Add the onion. Cook, uncovered, stirring occasionally, for 20 minutes or until the onions are a dark brown color.
- Sprinkle the onion with flour. Stir for a minute or two to cook the flour. Add the wine and stir until smooth and the flour is ‘cooked’ – a couple of minutes will be enough for the flour although it won’t change in color.
- Slowly pour in the broth, stirring to make sure there are no lumps. Then add the thyme and bay leaves to pot along with the beef; stir to combine. Bring to a simmer. Reduce the heat and cook, covered, on medium-low for 1 1/2 hours, stirring occasionally. If it is bubbling too much, reduce the heat to low. This will depend on your cooktop. Remove the lid and cook a further 20 minutes, stirring occasionally, until the sauce is thickened somewhat.
- Remove the bay leaves and discard. Add the sherry and stir to combine.
To make the topping:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place baguette slices on a parchment-paper lined baking sheet. Arrange the bread in a single layer. Toast for 10 minutes until golden.
- Spoon the beef mixture into a heatproof dish*. Arrange the bread slices over the beef. Sprinkle with both cheeses. Bake for 15 to 20 minutes until the cheese is melting and bubbling. You can always pop it under the broiler for a minute or 2 to brown further. Let it stand for 5 minutes before serving. Garnish with extra thyme if desired. Serves 6 to 8.
Notes
*You can make the beef a day or two ahead of time. Reheat it on medium-low until hot before spooning into a heatproof serving dish, adding the toasts and cheese and baking it.