Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 pounds beef chuck roast (cut into cubes) or stew meat
• 10.5 ounces beef broth
• 10.5 ounces condensed French onion soup or condensed onion soup
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

• 3 tablespoons cornstarch
• ⅓ cup cold water

Instructions:

1. Trim any excess fat from the beef and season it with:
   • ½ teaspoon of salt
   • ½ teaspoon of pepper
2. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
   • Work in batches to add the seasoned beef and brown it on all sides.
   • Once browned, remove the beef and set it aside in a bowl.
3. Lower the heat to medium and add the remaining tablespoon of oil to the pot.
   • Add the chopped onion and cook for 5 to 7 minutes, or until softened.
4. Return the browned beef to the pot.
   • Pour in the beef broth, condensed onion soup, Worcestershire sauce, and bay leaf.
   • Bring to a boil, then reduce the heat to low.
   • Cover and simmer for 1 ½ to 2 hours, or until the beef is fork-tender.
5. To thicken the gravy, mix ⅓ cup of cold water with the cornstarch.
   • Gradually stir this mixture into the beef, adding little by little until the gravy reaches your desired thickness.
6. Taste and adjust the seasoning with more salt and pepper if needed.
   • Discard the bay leaf.
7. Serve the beef and gravy over mashed potatoes, rice, or pasta.
   • Garnish with fresh parsley if desired.

Notes:

• The onion soup used in this recipe is canned condensed onion soup, found in the soup aisle of most grocery stores.
• This dish pairs wonderfully with mashed potatoes, rice, or pasta.
• Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until hot.

Nutrition