# Components:
→ 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 more to taste
14 - ½ tsp freshly ground black pepper
→ Oil
15 - 2 tbsp olive oil
# Method:
01 - Set oven to 325°F (165°C).
02 - Heat olive oil in a large Dutch oven over medium-high heat; brown beef cubes in batches for 2–3 minutes per side. Remove and set aside.
03 - In the same pot, add butter and sliced onions; cook over medium heat, stirring frequently, until deep golden brown and caramelized, about 25 minutes.
04 - Add minced garlic and sliced carrots to the onions and sauté for 2 minutes.
05 - Pour in dry white wine, scraping up browned bits from the bottom of the pot; simmer gently for 3 minutes.
06 - Stir in beef broth, Worcestershire sauce, thyme, bay leaves, kosher salt, and black pepper. Return browned beef to the pot and combine.
07 - Cover the pot and bake in the oven for 2 hours until beef is fork-tender.
08 - While beef cooks, toast baguette or bread cubes in 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, and transfer beef and onions to a 3–4 quart casserole dish.
10 - Evenly layer toasted bread cubes atop the beef and sprinkle shredded Gruyère cheese over the surface.
11 - Return uncovered casserole to oven set at 375°F (190°C) and bake for 15–20 minutes until cheese is melted and bubbly.
12 - Allow casserole to rest for 5 minutes before serving; garnish with additional thyme leaves if desired.
