Crock Pot Beef Stew (French Onion Pot Roast–Style Stew)

Here’s a comforting Crock Pot Beef Stew inspired by French Onion Pot Roast—rich, caramelized, and slow-cooked for maximum flavor. This combines tender beef with the deep, sweet-savory flavor of French onion soup.

Ingredients (Serves 6–8)

• 2–3 lbs (900 g–1.3 kg) beef chuck roast, cut into 2-inch cubes

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 4 large yellow onions, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 tablespoon tomato paste

• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

• 2 bay leaves

• 1/2 teaspoon fresh rosemary (optional)

• 4 cups beef broth

• 1 cup dry white wine or extra broth

• 4 large carrots, cut into chunks

• 3–4 medium potatoes, cut into chunks

• 2 tablespoons Worcestershire sauce

• 1 teaspoon sugar (optional, to help caramelize onions)

Instructions

1. Caramelize the onions

   • Heat olive oil in a large skillet over medium heat.

   • Add onions and a pinch of salt. Cook slowly, stirring often, until deeply golden brown and sweet (20–25 minutes). Add sugar if desired to help caramelization.

   • Add garlic in the last minute of cooking.

2. Brown the beef

   • Season beef cubes with salt and pepper.

   • In the same skillet, sear the beef in batches until browned on all sides (don’t overcrowd the pan). Remove and set aside.

3. Deglaze the pan

   • Add tomato paste to the skillet and cook for 1 minute.

   • Pour in wine (or some broth) and scrape up browned bits from the bottom.

4. Assemble in the Crock Pot

   • Place beef in the Crock Pot.

   • Add caramelized onions, thyme, rosemary, bay leaves, carrots, potatoes, Worcestershire sauce, and remaining broth.

   • Stir to combine.

5. Cook low and slow

   • Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is fork-tender and vegetables are cooked through.

6. Optional thickening

   • If the stew is too thin, remove a cup of liquid, whisk in 1–2 tablespoons flour, then stir back into the pot and cook 10–15 more minutes.

7. Serve

   • Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot with crusty bread for dipping.

Tips for extra French Onion flavor:

• Use a mix of beef and veal or chicken broth for richer flavor.

• A splash of sherry or brandy at the end brightens the stew.

• A few slices of gruyère on top when serving gives it that classic French onion twist.

If you like, I can also make a shortcut version that skips caramelizing the onions but still gets that deep French onion flavor for busy nights.