# 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
# Directions:
01 - Set the oven to 325°F (165°C) to prepare for initial cooking.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the chuck roast cubes in batches for 2 to 3 minutes per side, then transfer to a plate.
03 - Add unsalted butter to the pot, then add sliced onions. Cook over medium heat, stirring frequently, until deeply caramelized and golden brown, approximately 25 minutes.
04 - Incorporate minced garlic and sliced carrots into the pot and sauté for 2 minutes until fragrant.
05 - Pour in dry white wine, scraping the bottom of the pot to release browned bits. Let simmer for 3 minutes to reduce and concentrate flavors.
06 - Stir in beef broth, Worcestershire sauce, thyme, bay leaves, kosher salt, and black pepper. Return the browned beef cubes to the pot.
07 - Cover the pot and place it in the oven. Bake for 2 hours until the beef is tender and easily pierced with a fork.
08 - While the beef cooks, spread bread cubes on a baking sheet and toast in the oven 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 caramelized onions into a 3 to 4 quart casserole dish. Evenly top with toasted bread cubes, then sprinkle shredded Gruyère cheese over the surface.
10 - Return the uncovered casserole dish to the oven at 375°F (190°C). Bake for 15 to 20 minutes until the cheese is melted and bubbly.
11 - Allow the casserole to rest for 5 minutes before serving. Optionally, garnish with additional fresh thyme leaves.
