# What You’ll Need:
→ Meats
01 - 2.5 pounds 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 - 1/2 teaspoon freshly ground black pepper
→ Oil
15 - 2 tablespoons olive oil
# How-To:
01 - Set oven temperature 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, then 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 - Incorporate minced garlic and sliced carrots; sauté for 2 minutes.
05 - Pour in white wine, scraping up browned bits from the pot bottom, then simmer for 3 minutes.
06 - Stir in beef broth, Worcestershire sauce, thyme, bay leaves, kosher salt, and black pepper; return beef cubes to the pot.
07 - Cover and place pot in the oven; bake at 325°F (165°C) for 2 hours until beef is fork-tender.
08 - While beef bakes, toast 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; discard bay leaves and transfer beef and onions to a 3 to 4 quart casserole dish.
10 - Evenly layer toasted bread cubes over beef mixture, then sprinkle shredded Gruyère cheese on top.
11 - Bake uncovered casserole at 375°F (190°C) for 15 to 20 minutes until cheese is melted and bubbling.
12 - Allow casserole to rest for 5 minutes before serving; garnish with fresh thyme if desired.
