# 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 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
# How to Make It:
01 - Set the oven to 325°F (165°C).
02 - Heat olive oil in a large Dutch oven over medium-high heat and brown beef cubes in batches for 2–3 minutes per side. Transfer to a plate.
03 - Add butter and onions to the pot. Cook over medium heat, stirring frequently, until deeply caramelized and golden brown, about 25 minutes.
04 - Add minced garlic and sliced carrots, then sauté for 2 minutes.
05 - Pour in white wine and scrape browned bits from the bottom of the pot. Simmer for 3 minutes.
06 - Stir in beef broth, Worcestershire sauce, thyme, bay leaves, kosher salt, and black pepper, then return beef to the pot.
07 - Cover and place the pot in the oven. Bake for 2 hours until the beef is fork-tender.
08 - Toast bread cubes on a baking sheet at 325°F (165°C) for 10–12 minutes until golden and crisp. Set aside.
09 - Remove the pot from the oven, discard bay leaves, and transfer beef and onions into a 3–4 quart casserole dish.
10 - Top beef and onions evenly with toasted bread cubes and sprinkle shredded Gruyère cheese over the surface.
11 - Return the uncovered casserole to the oven at 375°F (190°C) and bake for 15–20 minutes until the cheese melts and bubbles.
12 - Allow the dish to rest for 5 minutes before serving. Optionally garnish with additional fresh thyme.
