Comfort food combining caramelized onions, tender beef, toasted bread, and melted cheese in a warm, hearty dish.
# Ingredients:
→ 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 - ½ teaspoon freshly ground black pepper
→ Oils
15 - 2 tablespoons olive oil
# Directions:
01 - Preheat oven 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. Transfer browned meat to a plate.
03 - In the same pot, add butter and sliced onions. Cook over medium heat, stirring frequently, until deeply caramelized and golden brown, about 25 minutes.
04 - Add minced garlic and sliced carrots to the onions, sauté for 2 minutes.
05 - Pour in dry white wine, scraping the bottom of the pot to release browned bits. Simmer for 3 minutes.
06 - Stir in beef broth, Worcestershire sauce, thyme, bay leaves, kosher salt, and black pepper. Return browned beef to the pot.
07 - Cover pot and transfer to oven. Bake at 325°F (165°C) for 2 hours until beef is fork-tender.
08 - While beef bakes, spread bread cubes on baking sheet. Toast in oven at 325°F (165°C) for 10–12 minutes or until golden and crisp. Set aside.
09 - Remove pot from oven, discard bay leaves. Transfer beef and onions to a 3 to 4 quart casserole dish. Evenly top with toasted bread cubes and sprinkle shredded Gruyère cheese over the top.
10 - Return casserole uncovered to oven at 375°F (190°C). Bake for 15 to 20 minutes until cheese is melted and bubbly.
11 - Allow casserole to rest for 5 minutes before serving. Optionally, garnish with additional fresh thyme leaves.
