Ingredients

• 2 tbsp olive oil, divided
• 1 yellow onion, chopped
• 2 lbs beef chuck roast, cut into cubes (or use stew meat)
• 10.5 oz beef broth
• 10.5 oz condensed French onion soup (or regular condensed onion soup)
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

To Thicken the Gravy:

• 3 tbsp cornstarch
• ⅓ cup cold water

Instructions

1. Prep the beef:
   Trim excess fat, then season beef cubes with about ½ teaspoon each of salt and pepper.
2. Sear the meat:
   In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding. Once browned, transfer to a bowl and set aside.
3. Cook the onions:
   Reduce heat to medium, add the remaining tablespoon of oil, and cook the chopped onion until softened, about 5–7 minutes.
4. Build the flavor:
   Return the beef to the pot along with the beef broth, condensed onion soup, Worcestershire sauce, and bay leaf. Bring to a boil, then cover and reduce heat. Let it simmer gently for 1½ to 2 hours, or until the beef is fork-tender.
5. Thicken the gravy:
   In a small bowl, mix the cornstarch with cold water until smooth. Slowly stir it into the simmering beef mixture a bit at a time, until the gravy reaches your desired thickness.
6. Final touches:
   Taste and adjust seasoning with salt and pepper. Remove and discard the bay leaf. Garnish with chopped parsley if you like.
7. Serve:
   Ladle generously over mashed potatoes, rice, or buttered noodles.

Tips & Notes

• Be sure to use condensed French onion soup—find it in the canned soup aisle.
• Leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Nutrition