Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 3 tbsp neutral oil
  • 1/4 cup all-purpose flour
  • 5 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1/2 cup dry Sherry
  • 4 cups beef bone broth
  • 4 sprigs fresh thyme
  • 2 fresh bay leaves
  • 1 French baguette, sliced into 1-inch rounds
  • 2 cups Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated

Instructions:

  1. Pat beef cubes dry. In a large bowl, toss beef with salt, pepper, and flour until coated. In a Dutch oven over medium-high heat, sear beef in batches in neutral oil until a deep brown crust forms. Remove beef and set aside.
  2. In the same pot, melt butter and add sliced onions. Lower heat to medium and cook, stirring occasionally, for 45 minutes until the onions are jammy and dark mahogany.
  3. Add minced garlic and cook for 1 minute. Deglaze the pot with balsamic vinegar and sherry, scraping the bottom to release the fond. Return beef and juices to the pot.
  4. Pour in beef bone broth and add thyme and bay leaves. Bring to a simmer, cover with a tight-fitting lid, and transfer to a 325°F (165°C) oven.
  5. Braise for 2.5 to 3 hours until beef is fork-tender and the sauce has thickened.
  6. Remove bay leaves and thyme stems. Top the stew with baguette slices and a generous layer of Gruyère and Parmesan. Broil for 3–5 minutes until the cheese is bubbling and golden brown.