# 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 - Heat oven to 325°F (165°C).
02 - Warm olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, 2–3 minutes per side, then transfer to a plate.
03 - Add butter and sliced onions to the pot. Cook over medium heat, stirring frequently, until onions are deeply caramelized and golden brown, about 25 minutes.
04 - Stir in minced garlic and sliced carrots; sauté for 2 minutes.
05 - Pour in dry white wine, scraping the bottom of the pot to loosen browned bits. Simmer for 3 minutes.
06 - Stir in beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return beef to the pot, ensuring it is submerged.
07 - Cover pot and bake in preheated oven for 2 hours until beef is tender and fork-ready.
08 - Simultaneously, spread bread cubes on a baking sheet and toast in the oven at 325°F (165°C) for 10–12 minutes until golden and crisp. Set aside.
09 - Remove pot from oven and discard bay leaves. Transfer beef and caramelized onions to a 3–4 quart casserole dish.
10 - Evenly layer toasted bread cubes over the beef mixture, then sprinkle shredded Gruyère cheese on top.
11 - Bake uncovered at 375°F (190°C) for 15–20 minutes until cheese melts and bubbles.
12 - Allow casserole to rest for 5 minutes before serving. Garnish with additional thyme if desired.
