A cozy blend of caramelized onions, beef, melted cheese, and crisp toasted bread for memorable family meals.
# 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
# Steps to Follow:
01 - Preheat oven to 325°F.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, cooking 2 to 3 minutes per side. Transfer browned beef to a plate.
03 - Add butter to the same pot. Stir in sliced onions and cook over medium heat, stirring frequently, until deeply caramelized and golden brown, approximately 25 minutes.
04 - Add minced garlic and sliced carrots to the pot; cook for 2 minutes.
05 - Pour in white wine, scraping 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 freshly ground black pepper. Return browned beef to the pot.
07 - Cover pot and place in preheated oven. Bake for 2 hours, until beef is tender when pierced with a fork.
08 - While beef cooks, toast bread cubes on a baking sheet at 325°F for 10 to 12 minutes until golden and crisp. Set aside.
09 - Remove pot from oven. Discard bay leaves. Transfer beef and onion mixture to a 3 to 4 quart casserole dish.
10 - Evenly distribute toasted bread cubes over the beef, then sprinkle shredded Gruyère cheese on top.
11 - Place casserole uncovered in oven preheated to 375°F. Bake for 15 to 20 minutes until cheese is melted and bubbly.
12 - Allow casserole to rest for 5 minutes before serving. Garnish with fresh thyme if desired.
