Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 pounds cubed chuck or stew meat
- 10 ½ ounces beef broth
- 10 ½ ounces onion soup
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt & pepper to taste
To Thicken Gravy:
- 3 tablespoons cornstarch
- 1/3 cup water
Instructions
-
In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
-
Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
-
Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
-
To thicken gravy, combine cornstarch with 1 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
-
Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.
Nutrition Facts
Calories: 448
Carbohydrates: 12g
Protein: 53g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 144mg
Sodium: 692mg
Potassium: 1327mg
Fiber: 1g
Sugar: 4g
Vitamin C: 3mg
Calcium: 66mg
Iron: 5mg