# What you'll need:
→ 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 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
# Method:
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, about 2–3 minutes per side, then transfer to a plate.
03 - In the same pot, add butter and onions. Cook over medium heat, stirring frequently, until onions are deeply caramelized and golden brown, approximately 25 minutes.
04 - Add minced garlic and sliced carrots to the pot and sauté for 2 minutes.
05 - Pour in 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, salt, and pepper. Return beef to the pot, cover, and transfer to the oven. Bake for 2 hours until beef is fork-tender.
07 - While beef bakes, toast bread cubes on a baking sheet at 325°F (165°C) for 10–12 minutes until golden and crisp. Set aside.
08 - Remove pot from oven, discard bay leaves, then transfer beef and onions to a 3–4 quart casserole dish.
09 - Evenly top beef and onions with toasted bread cubes, then sprinkle shredded Gruyère cheese over the top.
10 - Return casserole uncovered to oven preheated to 375°F (190°C) and bake for 15–20 minutes until cheese is melted and bubbly.
11 - Let rest for 5 minutes before serving. Garnish with additional thyme if desired.
