# Ingredient List:
→ Meats
01 - 2.5 lbs chuck roast, trimmed and cut into large cubes
→ Vegetables
02 - 3 large yellow onions, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 carrots, peeled and sliced
→ Liquids
05 - 1 cup dry white wine
06 - 2 cups beef broth
07 - 2 tbsp Worcestershire sauce
→ Dairy
08 - 2 cups shredded Gruyère cheese
09 - 2 tbsp unsalted butter
→ Breads
10 - 4 cups baguette slices or rustic bread cubes
→ Herbs & Seasonings
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
12 - 2 bay leaves
13 - 1 tsp kosher salt, plus additional to taste
14 - ½ tsp freshly ground black pepper
→ Oil
15 - 2 tbsp olive oil
# Steps:
01 - Set the oven to 325°F (165°C).
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, 2–3 minutes per side. Remove and set aside.
03 - Add butter and sliced onions to the same pot. Cook over medium heat, stirring frequently, until onions are deeply caramelized and golden brown, about 25 minutes.
04 - Incorporate minced garlic and sliced carrots into the onions; sauté for 2 minutes.
05 - Pour in dry white wine, scraping browned bits from the pot's bottom. Simmer for 3 minutes.
06 - Add beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return browned beef to the pot and stir to combine.
07 - Cover the pot and place in the oven. Bake for 2 hours or until beef is fork-tender.
08 - While beef cooks, toast bread cubes on a baking sheet at 325°F (165°C) for 10–12 minutes until golden and crisp. Set aside.
09 - Remove pot from oven. Discard bay leaves. Transfer beef and onion mixture to a 3-4 quart casserole dish.
10 - Top the casserole with toasted bread cubes evenly, then sprinkle shredded Gruyère cheese over the top.
11 - Return the uncovered casserole to the oven at 375°F (190°C). Bake for 15–20 minutes until cheese melts and bubbles.
12 - Let the casserole rest for 5 minutes. Garnish with additional thyme leaves if desired before serving.
