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Pat the beef chuck roast cubes dry with paper towels. Season generously with the kosher salt and black pepper. In a shallow dish, dredge the beef cubes in the all-purpose flour, ensuring they are evenly coated, then shake off any excess flour.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until deeply colored, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the Dutch oven. Add the thinly sliced yellow onions and cook slowly, stirring occasionally, until deeply golden brown and caramelized, about 20-25 minutes. This slow caramelization is key for flavor.

Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant.

Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.

Return the browned beef to the Dutch oven. Stir in the beef broth, fresh thyme sprigs, bay leaf, Dijon mustard, and Worcestershire sauce. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.

While the stew simmers, preheat your oven to 375°F. Arrange the baguette slices on a baking sheet. Brush both sides with the melted unsalted butter. Bake for 8-10 minutes, or until lightly golden and crisp. Set aside.

Once the stew is cooked, remove the bay leaf and fresh thyme sprigs before serving. Taste and adjust seasoning if necessary.

Ladle the hot stew into individual oven-safe bowls or a rustic serving pot. Top each serving with 2-3 toasted baguette slices, then sprinkle generously with the shredded Gruyère cheese.

Place the bowls under a preheated broiler for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden. Watch carefully to prevent burning.

Garnish with fresh chopped parsley or a small sprig of fresh thyme, if desired, and serve immediately.


Pat the beef chuck roast cubes dry with paper towels. Season generously with the kosher salt and black pepper. In a shallow dish, dredge the beef cubes in the all-purpose flour, ensuring they are evenly coated, then shake off any excess flour.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides until deeply colored, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the Dutch oven. Add the thinly sliced yellow onions and cook slowly, stirring occasionally, until deeply golden brown and caramelized, about 20-25 minutes. This slow caramelization is key for flavor.

Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant.

Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.

Return the browned beef to the Dutch oven. Stir in the beef broth, fresh thyme sprigs, bay leaf, Dijon mustard, and Worcestershire sauce. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.

While the stew simmers, preheat your oven to 375°F. Arrange the baguette slices on a baking sheet. Brush both sides with the melted unsalted butter. Bake for 8-10 minutes, or until lightly golden and crisp. Set aside.

Once the stew is cooked, remove the bay leaf and fresh thyme sprigs before serving. Taste and adjust seasoning if necessary.

Ladle the hot stew into individual oven-safe bowls or a rustic serving pot. Top each serving with 2-3 toasted baguette slices, then sprinkle generously with the shredded Gruyère cheese.

Place the bowls under a preheated broiler for 2-3 minutes, or until the cheese is melted, bubbly, and lightly golden. Watch carefully to prevent burning.

Garnish with fresh chopped parsley or a small sprig of fresh thyme, if desired, and serve immediately.
