Soups & Stewschefjeanpierre4.3
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!
👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- dutch oven
- oven
📝 Preparation Steps
1
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).
2
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.
3
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.
4
Bring to boil and reduce the heat to very low and cook until the meat is tender and can be cut with a spoon.
5
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.
6
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
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