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Creamy French Onion Beef Stew

A rich, oven-braised beef stew with deep French onion flavor, finished with milk and cream cheese for a creamy, savory broth that reheats beautifully.
8–10 servings
Prep Time:
20–30 minutes
Level:
Intermediate

This creamy French onion beef stew is built for slow, steady cooking and big batch days. Deep onion flavor, tender beef, and a rich, creamy broth make it filling, cozy, and ideal for leftovers that reheat without losing texture.

Ingredients

• 1 taco paste (1 can)• 2 1/2 cups onions, sliced or diced• 2–3 Tbsp olive oil• Garlic (3–6 cloves minced or 1–2 tsp garlic powder)• Beef broth (start with 6 cups; add more as needed)• 3–4 lb beef chunks for stew• Seasonings (see options below)• Bell peppers, diced (optional)• Potatoes, diced (optional; add mid-cook)• 2 cups milk• 1 block cream cheese (8 oz), melted

Seasoning options — choose your lane

Simple + reliable• 2 tsp salt• 2 tsp black pepper• 1–2 Tbsp onion powder• 1 Tbsp garlic powder• 1–2 tsp paprika (optional)• 1–2 tsp dried thyme (optional)

Extra “stew-ish”• 1–2 bay leaves• Splash of Worcestershire sauce

Instructions

  1. Preheat oven to 325°F.

  2. In a large Dutch oven, heat olive oil over medium heat. Add onions and garlic and cook until just starting to soften.

  3. Stir in taco paste and transfer the pot to the oven for 15–25 minutes to deepen flavor.

  4. Remove from oven and add beef broth (start with 6 cups). Stir in seasonings.

  5. Add beef chunks. (Optional: sear beef first in a hot pan for extra flavor.)

  6. Cover and return to oven. Cook 2–3 hours, stirring every 45–60 minutes.

  7. Add potatoes during the last 60–90 minutes if using.

  8. Add bell peppers during the last 45–60 minutes if using.

  9. Once beef is tender, stir in milk.

  10. Melt cream cheese and whisk it into the stew.

  11. Return uncovered to oven for 10–15 minutes to let everything come together. Taste and adjust seasoning.

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