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Savory French onion beef braised with mushrooms and topped with Gruyère toast

Savory French Onion Braised Beef with Mushrooms and Gruyère Toast

A comforting dish of tender braised beef, caramelized onions, earthy mushrooms, and melted Gruyère toast that brings families together.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3 pounds beef chuck roast, trimmed and cut into chunks
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
For the Onion Mixture
  • 4 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 tablespoons balsamic vinegar
  • 1 cup beef broth
  • 1 cup dry red wine (substitute with additional beef broth if desired)
For the Mushrooms
  • 8 ounces cremini or button mushrooms, sliced
  • 2 tablespoons butter
For the Gruyère Toast
  • 4 slices crusty bread
  • 1 cup grated Gruyère cheese Swiss cheese is a great substitute.

Method
 

Preparation
  1. Season the beef chunks generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until brown (about 5-7 minutes). Remove and set aside.
  3. In the same pot, add the sliced onions. Reduce heat to medium and cook until they are deeply caramelized, stirring occasionally (about 25-30 minutes). Add a pinch of salt to help them soften.
  4. Stir in the minced garlic and thyme, cooking for another minute. Then, add the balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom.
  5. Return the beef to the pot. Pour in the beef broth and red wine, ensuring the beef is mostly covered with liquid. Bring to a simmer.
Braising
  1. Cover the pot and transfer it to a preheated oven at 300°F (150°C). Braise for 2-3 hours, or until the beef is tender and shreds easily with a fork.
Finishing Touches
  1. In a skillet, melt the butter over medium heat and add the sliced mushrooms. Cook until they are golden brown (about 5-7 minutes). Set aside to add just before serving.
  2. About 15 minutes before the beef is done, place the slices of bread on a baking sheet, top with grated Gruyère cheese, and toast in the oven until bubbly and golden.
  3. Once the beef is done, stir in the sautéed mushrooms and adjust seasoning if needed.
  4. Serve the braised beef in bowls, topped with Gruyère toast.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed.