Beef Lombard Casserole

In a large saucepan, heat olive oil over medium heat. Add the beef pieces and brown them on all sides.
Once browned, remove the beef from the pan and set aside.
Step 2: Cook the Vegetables
In the same saucepan, add onions, carrots, and garlic.
Sauté for about 5 minutes, or until the onions are translucent.
Step 3: Simmer the Beef
Add the browned beef back into the saucepan.
Pour in the red wine, dried thyme, bay leaves, and beef broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, or until the beef is tender.
Step 4: Prepare the Potatoes
While the beef is simmering, preheat your oven to 180°C (350°F).
In a gratin dish, arrange a layer of sliced potatoes at the bottom.
Step 5: Assemble the Casserole
Spoon a layer of the beef and vegetable mixture over the potatoes.
Repeat the process, alternating layers of potatoes and beef, ending with a layer of potatoes on top.
Step 6: Add the Cheese
Spread the grated cheese evenly over the top layer of potatoes.
Step 7: Bake
Cover the dish with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly, and the potatoes are tender.
Step 8: Serve