Ingredients
2tbspolive oil
1onion,chopped
2lbschuck,cubed or stew meat
10½ozbeef broth
10½ozFrench onion soup,condensed
1tbspWorcestershire sauce
1bay leaf
salt and pepper,to taste
3tbspcornstarch
⅓cupwater
Preparation
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 for about 10 minutes until softened.
Add beef, broth, soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to simmer for about 1½ to 2 hours or until beef is fork-tender.
To thicken gravy, combine cornstarch with 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. Enjoy!
