Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 pounds beef chuck roast, cubed (or stew meat)
• 10.5 oz beef broth
• 10.5 oz condensed French onion soup (or condensed onion soup)
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

• 3 tablespoons cornstarch
• ⅓ cup water

Instructions:

1. Prepare the Beef:
   • Trim any excess fat from the beef and season with ½ teaspoon each of salt and pepper.
2. Brown the Beef:
   • Heat 1 tablespoon of olive oil over medium-high heat in a large pot or Dutch oven.
   • Brown the beef in small batches, transferring it to a bowl once browned.
3. Sauté the Onion:
   • Lower the heat to medium and add the remaining tablespoon of oil.
   • Sauté the chopped onion for about 5-7 minutes, until softened.
4. Simmer the Beef:
   • Return the beef to the pot, then add the beef broth, condensed onion soup, Worcestershire sauce, and bay leaf.
   • Stir to combine, bring the mixture to a boil, then cover and reduce the heat.
   • Let it simmer for 1 ½ to 2 hours, or until the beef is tender enough to shred with a fork.
5. Make the Gravy:
   • Mix the cornstarch with ⅓ cup of cold water to create a slurry.
   • Gradually add this to the pot while stirring, until the gravy reaches your desired thickness.
6. Finish and Serve:
   • Taste and adjust the seasoning with more salt or pepper, if needed.
   • Discard the bay leaf and serve the beef and gravy over mashed potatoes.

Notes:

• The onion soup used in this recipe is canned condensed soup, found in the soup aisle of most grocery stores.
• This dish can also be served over rice or pasta if preferred.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

Nutrition