Beef Lombard Casserole

Cut the beef into 3 cm pieces. In a large saucepan, heat olive oil over medium heat. Add the beef pieces and brown them on all sides. Once browned, remove them from the pan and set them aside.
Cook the Vegetables:

In the same saucepan, add the chopped onions, carrots, and garlic. Sauté for about 5 minutes, until the onions are translucent.
Simmer the Beef:

Return the beef to the saucepan. Add the red wine, thyme, bay leaves, and beef broth. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour, until the beef is tender.
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.
Assemble the Casserole:

Add a layer of the beef and vegetable mixture over the potatoes. Repeat the layers, alternating between potato and beef, finishing with a final layer of potatoes.
Add the Cheese:

Sprinkle the grated cheese evenly on top of the casserole.
Bake the Casserole:

Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, until the cheese is golden brown and the potatoes are tender.
Serve:

Let the casserole rest for a few minutes before serving. Pair it with a green salad for a balanced meal.
Serving and Storage Tips
Serving Suggestion: