French onion beef stew with Gruyère gratin recipe | Sainsbury`s Magazine (2024)

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Serves: 6

French onion beef stew with Gruyère gratin recipe | Sainsbury`s Magazine (2)Prep time: 50 mins

French onion beef stew with Gruyère gratin recipe | Sainsbury`s Magazine (3)Total time:

French onion beef stew with Gruyère gratin recipe | Sainsbury`s Magazine (4)

Recipe photograph by Kris Kirkham

Recipe by Tamsin Burnett-Hall

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Tender steak and caramelised onions, topped off with melting cheesy croutes

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Mains Beef Slow cook Cheese Comfort

Nutritional information (per serving)

Calories

769Kcal

Fat

18gr

Saturates

18gr

Carbs

47gr

Sugars

15gr

Protein

52gr

Salt

2gr

French onion beef stew with Gruyère gratin recipe | Sainsbury`s Magazine (7)

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking

See more of Tamsin Burnett-Hall’s recipes

French onion beef stew with Gruyère gratin recipe | Sainsbury`s Magazine (8)

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking

See more of Tamsin Burnett-Hall’s recipes

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Ingredients

  • about 900g beef skirt or sliced braising steak
  • 2-3 tbsp olive oil
  • 450ml beef stock
  • 4 large onions
  • 50g unsalted butter
  • 4 garlic cloves, sliced
  • 2 tbsp light brown sugar
  • 1 tbsp chopped thyme, plus extra to garnish
  • 2 tbsp plain flour
  • 300ml white wine
  • 2 bay leaves
For the topping
  • 1 stone-baked white baguette
  • 2 tbsp olive oil
  • 2 large eggs, beaten
  • 1 tbsp Dijon mustard
  • 3 tbsp full fat crème fraîche
  • 175g Gruyère, grated finely

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Step by step

Get ahead

Prepare to the end of step 4, cool, and store in the fridge for up to 2 days. Reheat on the hob, adding a little extra water, then add the topping and bake.

  1. Cut the beef into 6 equal servings and season well. Heat 1 tablespoon of oil in a casserole, add half the beef and brown over a high heat for 2 minutes on each side, then remove to a shallow bowl. Add a little stock to the casserole and stir to deglaze then pour into the bowl. Repeat with the rest of the beef, adding more oil if needed.
  2. Meanwhile, thinly slice the onions. Add another tablespoon of oil and most of the butter to the casserole and stir in the onions and a good pinch of salt. Cook over a high heat for 8-10 minutes until starting to brown, stirring so that they don’t catch. Mix in the rest of the butter with the garlic, sugar and thyme then turn the heat right down and cook the onions for at least 30 minutes until meltingly soft and caramelised.
  3. Meanwhile, preheat the oven to 190°C, fan 170°C, gas 5. Cut 12 slices (about 2cm thick) from the baguette, brush with oil on both sides; season. Bake on a baking tray for about 20 minutes until crisp, turning over halfway. Remove and set aside, and reduce the oven temperature to 140°C, fan 120°C, gas 1.
  4. Set aside a spoonful of onions for the garnish. Increase the heat then stir the flour into the onions in the casserole and cook for 1 minute. Pour in the wine and bubble for 1 minute, then add the rest of the stock, the bay leaves and seasoning. Return the beef to the casserole, submerging it in the sauce. Bring to a simmer, add a lid; transfer to the oven for 2 hours or until tender.
  5. For the gratin topping, combine the eggs, mustard and crème fraîche in a bowl. Season then stir in the Gruyère. When the beef is ready, remove the casserole from the oven and turn the oven up to 200°C, fan 180°C, gas 6.
  6. Spread the cheesy gratin topping over the crisp croutes then arrange them on top, slightly overlapping. Bake for 20 minutes, uncovered, until the topping looks molten and golden brown. Scatter on the reserved caramelised onions and extra thyme just before serving.

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French onion beef stew with Gruyère gratin recipe | Sainsbury`s Magazine (2024)

FAQs

How to make the perfect beef stew and the common mistakes to avoid? ›

The Five Most Common Beef Stew Mistakes
  1. Choosing a meat that's too lean. Stew is not meant for all cuts of meat. ...
  2. Putting too much flour on the stew meat before sautéeing them. ...
  3. Not using wine. ...
  4. Putting the meat and vegetables together in one pan. ...
  5. Not cooking it enough.
Jun 28, 2020

How to make stew nice and thick? ›

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.

How to make beef stew tastier? ›

Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.

When should I add onions to stew? ›

If you mean into a pan to be cooked, you will almost always put the onions in first. They take a long time to caramelize (much longer than most recipes say) while garlic can release its aromatics in half a minute. It's often added right at the end. But it's going to depend on the recipe and the goal.

What gives beef stew the best flavor? ›

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

What is the secret to tender beef stew? ›

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

What is the best thickener for beef stew? ›

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

What adds richness to a stew? ›

If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.

What can I add to stew to make it tasty? ›

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Why put tomato paste in beef stew? ›

I contacted Laurence to get the lowdown on why she adds tomato paste to her beef stew. "I include tomato paste in many braised recipes because it adds a depth of flavor without increasing the liquid quantity in the dish," Laurence explains.

Why does my beef stew have no flavor? ›

Not browning the beef enough would be the first possible problem. That adds a lot of flavour to the finished stew. You can toss the beef in seasoned flour before browning it which will also help thicken the stew. Not adding enough seasoning would be the second potential issue.

Do you season the beef before stew? ›

Many stew recipes call for seasoning chunks of meat with salt before searing them or adding them unseared to the pot.

What type of onion is best for stew? ›

Yellow onions are perfect for stews, soups, barbecues, roasts and sauces. Avoid eating them raw as they have a strong flavour.

Why do you put celery in stew? ›

(side note) Some of the flavor of the stew liquid is from those vegetables, especially the celery and carrots. You'll probably want to cook some with the meat, even if you discard (or puree) them.

Should I saute onions before adding to stew? ›

You should. Traditionally, a mirepoix is made: diced onion, carrot, celery. Cooked SLOWLY in a sauce pan until the start to sweat, over medium-low heat for 10 minutes or so, stirring often — then added to the soup.

How to make beef stew even better? ›

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

What rules do you follow when stewing? ›

Low heat is suggested for all stews, never a hard boil. Placing a lid, slightly ajar on the pot traps the escaping steam and allows it to condense and fall back onto the stew. You can also cook stews in a 350°F oven or on low in a slow cooker.

When should you add celery to a stew? ›

Once the meat is tender - but not falling apart, add the potatoes, celery, carrots and butternut squash. Pour over another 2 cups of beef broth and enough water to cover the vegetables. Raise heat and bring to a boil, then reduce heat and simmer partially covered for about 30 minutes - until the vegetables are tender.

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