Tender chunks of beef are simmered until perfectly tender, then served over mashed potatoes.
Ingredients :
2 tablespoons olive oil
1 yellow onion chopped
2 pounds beef chuck roast cubed 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 black pepper to taste
chopped fresh parsley for garnish, optional
To Thicken Gravy:
3 tablespoons cornstarch
⅓ cup water
Directions :
Trim any fat from the beef and toss with ½ teaspoon each salt and pepper.
Heat 1 tablespoon of oil over medium-high heat in large pot or Dutch oven. Add the seasoned beef and cook in small batches until browned. Transfer the beef to a bowl and set aside.
Reduce the heat to medium and add the remaining oil. Add the onion and cook until softened, about 5 to 7 minutes.
Add the beef, broth, condensed onion soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to simmer. Simmer for 1 ½ to 2 hours or until beef is fork tender.
To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.
Taste and season with additional salt and pepper if desired. Discard bay leaf and serve over mashed potatoes.
