Ingredients

• 800g braising steak, cut into chunks
• 3 large onions, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp plain flour
• 150ml dry white wine
• 600ml good-quality beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 bay leaf
• 1 tbsp olive oil
• 20g butter
• Salt & freshly ground black pepper
• 4 slices rustic baguette or sourdough
• 150g Gruyère cheese, grated
• 30g Parmesan, finely grated
• Fresh thyme (optional)

Instructions

1. Preheat the oven to 160°C (fan 140°C). Heat olive oil and butter in your Emile Henry casserole over medium heat. Brown the beef in batches until caramelised on all sides. Remove and set aside.
2. In the same dish, add the sliced onions with a pinch of salt. Cook slowly for 15–20 minutes until deeply golden and softened. Stir in the garlic and cook for another minute.
3. Sprinkle over the flour and stir well. Pour in the wine to deglaze the base, scraping up any flavour from the bottom. Allow to simmer for 2–3 minutes.
4. Return the beef to the casserole. Add stock, Worcestershire sauce, thyme and bay leaf. Bring to a gentle simmer.
5. Cover with the lid and transfer to the oven. Cook for 1½–2 hours until the beef is tender and the sauce rich and reduced.
6. Increase the oven temperature to 200°C. Remove the lid. Top the stew with toasted slices of baguette and generously scatter over the Gruyère and Parmesan.
7. Return to the oven uncovered for 8–10 minutes until the cheese is melted, bubbling and golden.
8. Serve immediately from the casserole for a beautiful oven-to-table finish.