Ingredients
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2 tablespoons olive oil
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4 lbs sirloin tip roast, trimmed and cut into 1-inch cubes
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1/2 teaspoon salt
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2 tablespoons butter
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4 garlic cloves, minced
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1/3 cup all-purpose flour
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2 (10 1/2 ounce) cans beef consomme
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1 (14 ounce) can beef broth
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2 tablespoons Worcestershire sauce
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2 bay leaves
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2 sprigs fresh thyme
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1/2 cup heavy whipping cream
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0.5 (14 ounce) package French bread, cut into 1/4-inch thick slices and toasted
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1 1/2 cups mozzarella cheese, shredded
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fresh thyme, for garnish
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1/2 teaspoon ground black pepper
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4 large sweet onions, thinly sliced
Instructions
- In large Dutch oven, heat olive oil over medium-high heat.
- Sprinkle roast with salt and pepper.
- Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
- In the same Dutch oven, melt butter over medium heat.
- Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
- Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
- Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
- Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
- Simmer, stirring occasionally, uncovered, for 1 hour.
- Stir in cream, and simmer, uncovered, for 30 minutes.
- Discard bay leaves.
- Preheat broiler.
- Lightly grease a 13x9-inch baking dish.
- Spoon roast mixture into prepared baking dish.
- Place toasted French bread slices evenly over roast.
- Sprinkle with cheese.
- Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
- Garnish with fresh thyme, if desired.
- Serve immediately.