# 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 - 0.5 tsp freshly ground black pepper
→ Oil
15 - 2 tbsp olive oil
# Method:
01 - Preheat 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 to 3 minutes per side. Transfer to a plate.
03 - Add butter and sliced onions to the same pot. Cook over medium heat, stirring frequently, until deeply caramelized and golden brown, about 25 minutes.
04 - Add minced garlic and sliced carrots. Sauté for 2 minutes.
05 - Pour in dry white wine, scraping up browned bits from the bottom. Simmer for 3 minutes.
06 - Stir in beef broth, Worcestershire sauce, thyme, bay leaves, kosher salt, and black pepper. Return beef to the pot.
07 - Cover and transfer pot to oven. Bake at 325°F (165°C) for 2 hours until beef is fork-tender.
08 - While beef bakes, toast baguette or bread cubes on a baking sheet at 325°F (165°C) for 10 to 12 minutes until golden and crisp. Set aside.
09 - Remove pot from oven and discard bay leaves. Transfer beef and onions to a 3 to 4 quart casserole dish.
10 - Top casserole evenly with toasted bread cubes, then sprinkle shredded Gruyère cheese over the surface.
11 - Return casserole, uncovered, to oven preheated to 375°F (190°C). Bake for 15 to 20 minutes until cheese is melted and bubbly.
12 - Let casserole rest for 5 minutes before serving. Garnish with additional fresh thyme if desired.
