Rich and Savory French Onion Beef Stew Your Family Will Love
Hey there, friends! An extraordinary dish today that’s perfect for any occasion – French Onion Beef Stew! You might be wondering, “What is French Onion Beef Stew?” Simply the perfect marriage of two classic comfort foods, French Onion Soup and Beef Stew.
If you close your eyes and take a bite of this mouthwatering masterpiece, you’ll feel like you’re indulging in both of those delectable dishes at the same time! This French Onion Beef Stew is a flavor explosion that will make your taste buds dance with delight, and I promise, you’ll want to share it with all your friends and family!
Join me as we create an unforgettable French Onion Beef Stew that will transport you straight to culinary paradise.
So, let’s get cooking!
How to Make the Perfect French Onion Beef Stew
- ¼ cup Clarified Butter or Cooking Oil
- 3 pounds Lean Chuck Roast diced into ¾ inch cubes
- 3 large Onions sliced into 1 inch slice (be sure to check out how the Chef explain it in the video)
- 1 large Leek cut unto into 1 inch slice (be sure to check out how the Chef explain it in the video)
- 2 or 3 Shallots sliced in half and sliced thin
- 8 ounces Mushrooms cut into quarters
- 2 cups Celery diced
- 2 cups Carrots cut into 1 inch pieces
- 8 to 10 Garlic Cloves
- 2 tablespoons Fresh Thyme chopped (if using dry use ½) if using dry use ½
- ¼ cup Sherry
- ½ cup Ruby Port
- 4 cups Beef stock (or enough to cover the meat)
- 1 cup Chicken stock
- In a Dutch Oven or a Fry Pan, heat about 2 tablespoons of clarified butter and when hot add the meat and caramelized it until golden brown. (if using the same pot remove the beef and sauté the onion).
- In a Fry Pan, add 2 more tablespoons of clarified butter and when hot add the onion and sauté until golden brown. Remove the onion and set aside and sauté the leeks and shallots. Remove set aside and add the mushrooms.
- Back in the Dutch Oven, add the meat, onion, shallots, leeks, mushrooms. Add the celery, carrots, garlic, thyme, Sherry, Port, stocks (be sure to use enough stock to cover the meat. Add half of the parsley, mix well and season with salt and pepper.
- Bring to boil and reduce the heat to very low and cook until the meat is tender and can be cut with a spoon.
- If you have a cooked roux you can add it at the end. If you do not have a cooked roux, you’ll have to add flour to thicken. HOWEVER BUT BE SURE TO ADD IT ABOUT 20/30 MINUTES BEFORE THE END. This will give plenty of time for the flour to cook and you will not have to worry for 2 to 3 hours that the flour will stick to the bottom of your pot. Be sure to season with salt and pepper to your liking.
You can find the items below used in making this dish at our online store!
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Chef JP I have made your chicken and beef stock recipes. There are times when you use very little stock in your dishes or sauces.I hate to thaw out 16 oz or 32oz of stock when I might not need more then 3 to 4 oz of stock. Have you ever used the product Better Than Bouillon and if so what do you think about it?