French onion beef stew with Gruyère gratin
Serves 6 | prep 50 mins | total time
French onion beef stew with Gruyère gratin
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Serves 6 | prep 50 mins | total time
Tender steak and caramelised onions, topped off with melting cheesy croutes
Rate
Nutritional information (per serving)
Calories
769Kcal
Fat
18gr
Saturates
18gr
Carbs
47gr
Sugars
15gr
Fibre
39gr
Protein
52gr
Salt
2gr
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
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
