Cozy Beef Stew Recipe with Cheesy Baguette

Nothing beats a cozy beef stew topped off with a crunchy, cheesy baguette on a cold night, especially with a nice glass of wine in hand. Whipping up this stew is a breeze, and trust me, that cheesy baguette takes it to a whole new level!

Here is what you will need to make it:

1 1/2 lbs of beef chuck cubed
1/2 cup A/P flour
Salt & Pepper
1/2 cup red wine
1 tbsp Dijon mustard
tomato paste (optional)
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
3 tbsp of olive oil
2 1/2 cups of beef broth
1-2 cups of sliced carrots
1-2 cups of perl onions
1-2 cups of baby potatoes cut in quarters
1-2 cups sliced mushrooms
Sliced baguette
Shredded Gruyère cheese

Here is how to make it:

Preheat oven at 350°.
Season 1/2 cup of flour with salt and pepper
Pat the beef cubes dry and toss the beef chuck in the flour mixture
In a dutch heat olive oil to medium and sear the beef cubes in batches on all sides until brown. Remove and set aside.
In the same pot, add the red wine to deglaze the bottom of the pot. A sauce will start to form and thicken from the flour off the beef.
Add the dIjion mustard and tomato paste (if using)
Add the pearl onions, carrots, mushrooms, potatoes, thyme and cook them for a few minutes.
Add the beef broth until the beef is just covered. Cover the pot with the lid and place in the preheated oven and cook for 1/12 hours or until the veggies and beef is tender.
Once the stew is done, taste for seasoning and adjust if needed.
Increase the oven to 375°.
Brush a bit of olive oil or butter on the baguette slices and place on a baking sheet. Bake until the baguette is slightly toasted.
Ladle the stew into individual bowls and place a few slices of the baguette to top of the stew. Add some shredded cheddar Gruyère cheese to the top of the baguette. Place the bowls in the oven and bake until the cheese is melted.
Remove from the oven and let cool slightly and top with fresh parsley (optional).