Directions

Step 2: In a large, high-sided, enameled cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. oil, swirling to coat pan. Cook beef until just starting to brown, 3 to 4 minutes per side. Transfer to a plate.

Step 3: In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add onions; season with remaining 1/2 tsp. salt. Cook, stirring occasionally, until onions are starting to brown, about 10 minutes. Add wine and cook, stirring frequently, until liquid is slightly reduced, 2 to 3 minutes. Pour in broth and return beef to skillet. Add thyme and bring to a simmer over medium-high heat. Cover skillet with a lid or foil and transfer to oven.

Step 4: Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours.

Step 5: Transfer beef to a cutting board. Remove and discard thyme. Return skillet to medium heat and bring sauce to a simmer. Cook, stirring occasionally and skimming fat off surface with a ladle, until liquid is reduced by about half, about 15 minutes. Shred beef into large pieces with a fork and return to skillet.

Step 6: Heat broiler to high. Top skillet with cheese. Broil, watching closely, until cheese is melted and starting to brown in spots, about 5 minutes.

Step 7: Top with more thyme. Serve with sliced baguette alongside.

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