French onion beef stew

• 2 red onions, thinly sliced
• 2 yellow onions, thinly sliced
• 2 tbsp. olive oil
• 1 tbsp. brown sugar
• 4 large garlic cloves, finely chopped
• 1 tsp. dried thyme
• 1 kg (2.2 lb.) beef chuck roast, cut into large cubes, fat removed
• 1 cup (250 ml) white wine
• 1 tbsp. Dijon mustard
• 1 tbsp. herbes salées du Bas-du-Fleuve
• 1 tbsp. Worcestershire sauce
• 1 tbsp. flour
• 473 ml (1 can) Scotch Ale by Simple Malt (or similar beer)
• Approx. 1 cup (250 ml) beef broth
• 1 handful fresh parsley, chopped

• 1 baguette, sliced
• 150 g Louis d’Or cheese, grated
• 1 cup (100 g) grated Parmesan cheese

Caramelize the onions

• Heat the olive oil in a large saucepan over medium heat. Add the onions, brown sugar, garlic and thyme, then season with salt and pepper. Caramelize for about 20 minutes, stirring regularly.
• Set onions aside in a bowl and drain off excess fat if necessary.

Brown the beef

• In the same pan, over medium heat, brown the beef pieces in several parts, about 10 to 12 minutes per part. Set aside on a plate.

Deglaze and prepare sauce

• Deglaze the pan with the white wine and reduce by half, scraping the bottom to loosen the cooking juices. Return the beef and onions to the pan.
• Add the Dijon mustard, salted herbs, Worcestershire sauce and flour. Mix well to coat meat.
• Pour in the beer and add enough beef stock so that the liquid almost covers the meat. Season generously with salt and pepper.

Cooking

• Bring to the boil, cover and transfer to a preheated 350°F (180°C) oven.
• Bake for 2 hours, until meat is tender. Stir halfway through cooking. Add fresh parsley at the end of cooking and toss.

Assembly and au gratin

• Divide the stew between 4 ovenproof dishes.
• Place baguette slices on top. Sprinkle with Louis d’Or cheese and Parmesan. Bake in broiler until cheese is golden brown.

Tips and tricks for an even more decadent braised beef stew with onion soup au gratin 😍🔥

💡 Flavor boost: For an even more gourmet touch, add a bay leaf and a sprig of rosemary to the pan while cooking. Remove them before serving.

🍺 Which beer to choose? : Scotch Ale brings a nice depth, but you can also opt for a dark beer or a Stout for a more caramelized taste.

🔥 Even more delicious? : Rub slices of bread with a garlic clove before adding to the stew for a little roasted garlic kick!

🥩 Meat substitution:

Beef → Can be replaced with lamb for a more rustic version.
Veggie → Opt for portobello mushroom cubes and green lentils for a meatless alternative that’s just as comforting.

🧊 Storage and freezing:

In the fridge: Keeps for 3 to 4 days in an airtight container. The flavors will be even better the next day! 😋
Freezer: Freezes for up to 3 months without the gratin topping. Thaw in the fridge and reheat over low heat before adding bread and cheese.