# 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 medium carrots, peeled and sliced
→ Liquids
05 - 1 cup dry white wine
06 - 2 cups beef broth
07 - 2 tablespoons Worcestershire sauce
→ Dairy
08 - 2 cups shredded Gruyère cheese
09 - 2 tablespoons unsalted butter
→ Breads
10 - 4 cups baguette slices or rustic bread cubes
→ Herbs & Seasonings
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1 teaspoon kosher salt, plus more to taste
14 - ½ teaspoon freshly ground black pepper
→ Oil
15 - 2 tablespoons olive oil
# Step-by-Step Instructions:
01 - Preheat 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 for 2 to 3 minutes per side. Transfer browned beef to a plate.
03 - In the same pot, add butter and sliced onions. Cook over medium heat, stirring frequently, until deeply caramelized and golden brown, about 25 minutes.
04 - Add minced garlic and sliced carrots to the pot, sauté for 2 minutes.
05 - Pour in dry white wine, scraping up browned bits from the bottom of the pot. Let simmer for 3 minutes.
06 - Stir in beef broth, Worcestershire sauce, thyme, bay leaves, kosher salt, and freshly ground black pepper. Return beef cubes to the pot and stir to combine.
07 - Cover the pot and transfer to the preheated oven. Bake for 2 hours until beef is fork-tender.
08 - While beef cooks, place baguette slices or bread cubes on a baking sheet and toast 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 onion mixture to a 3–4 quart casserole dish.
10 - Evenly distribute toasted bread cubes over the beef mixture, then sprinkle shredded Gruyère cheese on top.
11 - Bake uncovered in the oven at 375°F (190°C) for 15 to 20 minutes until cheese is melted and bubbly.
12 - Let the casserole rest for 5 minutes before serving. Optional: Garnish with additional fresh thyme leaves.
