Ingredients
Scale
- 1 ½ lbs beef chuck, cut into cubes
- 5 large onions, thinly sliced
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 ½ cups beef broth
- 1 white baguette, sliced
- 1 ½ cups shredded Gruyère cheese
- 3 tbsp grated Parmesan cheese
- 2 tsp coarse sea salt
- 1 tsp black pepper
- 2–3 tbsp olive oil
- 1 tsp brown sugar
- 1 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste (optional)
- 1 tbsp all-purpose flour
- 2 bay leaves
Instructions
- Peel and slice onions thinly.
- Pat beef cubes dry; season with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat; sear beef until browned on all sides. Remove and set aside.
- In the same pot, melt butter; add onions and brown sugar. Cook until golden and soft.
- Stir in garlic and thyme; cook until fragrant.
- Sprinkle flour over onions; stir for one minute before adding tomato paste, mustard, and broth gradually.
- Return beef to pot with bay leaves; bring to a simmer and transfer to a preheated oven at 320°F (160°C). Cook for about 1½ hours.
- While cooking, toast sliced baguette brushed with olive oil in the oven.
- Assemble by layering mustard on toast, then topping with cheese before placing on hot stew.
- Broil for 2–3 minutes until cheese melts.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 540
- Sugar: 6g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg