# What You'll Need:
→ Beef & Aromatics
01 - 2.5 pounds chuck roast, cut into large chunks
02 - 2 tablespoons olive oil
03 - Salt and freshly ground black pepper, to taste
04 - 2 large yellow onions, thinly sliced
05 - 4 garlic cloves, minced
06 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
07 - 2 tablespoons tomato paste
→ Liquids
08 - 1 cup dry red wine
09 - 2 cups beef broth (use gluten-free if required)
10 - 1 tablespoon Worcestershire sauce
→ Vegetables
11 - 2 large carrots, peeled and sliced
12 - 2 celery stalks, sliced
→ Topping
13 - 1 baguette, sliced and lightly toasted (substitute gluten-free bread if needed)
14 - 2 cups shredded Gruyère cheese
# How To Make It:
01 - Set oven temperature to 325°F.
02 - Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. Season beef with salt and pepper and brown in batches on all sides. Remove and set aside.
03 - Reduce heat to medium. Add onions and a pinch of salt to the pot. Stir frequently and cook until deeply caramelized, about 20 to 25 minutes. Add garlic, thyme, and tomato paste and cook for 2 minutes until fragrant.
04 - Pour in red wine, scraping browned bits from the bottom. Simmer for 2 to 3 minutes to reduce slightly.
05 - Return beef to pot. Add beef broth, Worcestershire sauce, carrots, and celery. Stir to combine and bring mixture to a simmer.
06 - Cover and transfer to the oven. Braise at 325°F for 2 hours until beef is fork-tender.
07 - Increase oven temperature to 375°F.
08 - Remove pot from oven. Arrange toasted baguette slices on top. Generously sprinkle with shredded Gruyère cheese.
09 - Return uncovered pot to oven and bake for 15 to 20 minutes until cheese is melted and golden brown.
10 - Allow the dish to rest for 10 minutes before serving to develop flavors and ensure optimal texture.
