Ingredients
Scale
- 1 ½ lbs chuck steak, cubed
- 2 tsp coarse sea salt
- 1 tsp black pepper
- 2–3 tbsp olive oil, or as needed
- 2 tbsp unsalted butter
- 5 large onions
- large pinch salt
- 1 tsp brown sugar
- 1 tbsp fresh thyme
- 4 garlic cloves, minced
- 1 tbsp non-alcoholic Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste, optional
- 1 tbsp flour
- 2½ cups beef broth
- 2 bay leaves
- 1 white baguette, sliced
- olive oil as needed, to brush on the bread
- 1 ½ cups Gruyere cheese, coarsely grated
- 3 tbsp Parmesan cheese, freshly grated
- ½ tbsp fresh thyme, to garnish
Instructions
- Gather all ingredients. Chop onions and garlic, cube the chuck steak, and slice the baguette.
- In a Dutch oven over medium-high heat, add olive oil. Season chuck steak with salt and pepper; sear until browned on all sides. Remove meat.
- In the same pot, melt butter and add onions with a pinch of salt. Cook on low for about 30 minutes until caramelized.
- Stir in brown sugar, thyme, garlic, Worcestershire sauce, Dijon mustard, tomato paste (if using), and flour; cook for an additional minute.
- Return beef to pot and add beef broth and bay leaves; simmer covered on low heat for about 90 minutes until tender.
- Preheat oven to 375°F (190°C). Brush baguette slices with olive oil, spread Dijon mustard, and top with Gruyere cheese. Bake for 10-15 minutes until bubbly.
- Serve stew hot with cheesy baguette slices on top.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg