How to Make the Perfect French Onion Beef Stew

Hello friends, French Onion Beef Stew!? That is what you may be asking yourself. I decided to combine two of my favorite dishes! French Onion Soup and Beef Stew! If you close your eyes and taste this luxurious dish, you will think you are eating both of them at the same time! It is truly delicious and something I hope you all make for your friends and family!

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Recipe Ingredients

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

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Recipe Instructions

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.
Serve with mashed potatoes and cheese crouton.
For the crouton, we cut a French baguette into ¼ inch thin slices covered them with Gruyere and put them under the broiler until light golden brown