French onion beef stew with Gruyère gratin

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Brown the Beef:
   • In a large oven-safe pot, heat olive oil over medium-high heat. Brown the beef stew meat in batches until well-seared on all sides. Remove the beef from the pot and set aside.
3. Cook Onions and Garlic:
   • In the same pot, add sliced onions and garlic. Cook over medium heat until the onions are caramelized, stirring occasionally.

1. Add Vegetables:
   • Add sliced carrots and celery to the pot. Cook for a few minutes until the vegetables start to soften.
2. Stir in Flour:
   • Sprinkle the flour over the vegetables and stir to coat them. Cook for an additional 2 minutes to remove the raw taste of the flour.
3. Deglaze with Wine (Optional):
   • If using red wine, pour it into the pot, scraping the bottom to deglaze and incorporate the flavorful bits.

1. Add Broth and Herbs:
   • Return the browned beef to the pot. Pour in the beef broth and water. Add bay leaves and fresh thyme. Season with salt and black pepper. Bring the mixture to a simmer.
2. Bake in the Oven:
   • Cover the pot and transfer it to the preheated oven. Bake for 2 to 2.5 hours or until the beef is tender.
3. Prepare Gruyère Gratin:
   • While the stew is baking, arrange baguette slices on a baking sheet. Toast them in the oven until they are slightly crispy.

1. Serve with Gruyère Gratin:
   • Once the stew is ready, remove it from the oven. Preheat the broiler. Place the toasted baguette slices on top of the stew and sprinkle generously with grated Gruyère cheese. Place the pot under the broiler until the cheese is melted and bubbly.
2. Garnish and Serve:
   • Sprinkle chopped fresh parsley over the stew for garnish. Serve the French Onion Beef Stew with Gruyère Gratin hot.

This hearty and flavorful stew is a comforting dish, perfect for colder weather. Enjoy!