Name: How to Make the Perfect French Onion Beef Stew
Ingredients: 1 cup Chicken stock; ¼ cup Clarified Butter or Cooking Oil; 3 pounds Lean Chuck Roast diced into ¾ inch cubes; 3 large Onions sliced into 1 inch slice (be sure to check out how the Chef explain it in the video); 1 large Leek cut unto into 1 inch slice (be sure to check out how the Chef explain it in the video); 2 or 3 Shallots sliced in half and sliced thin; 8 ounces Mushrooms cut into quarters; 2 cups Celery diced; 2 cups Carrots cut into 1 inch pieces; 8 to 10 Garlic Cloves; 2 tablespoons Fresh Thyme chopped (if using dry use ½) (if using dry use ½); ¼ cup Sherry; ½ cup Ruby Port; 4 cups Beef stock (or enough to cover the meat)

How to Make the Perfect French Onion Beef Stew

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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!

By: Chef Jean-Pierre (via Chefjeanpierre)

Original Publish: May 8, 2023

Last Updated: Mar 1, 2026

Instructions

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).
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.
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.