Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cups beef broth
  • 1 can (10.5 oz) condensed French onion soup
  • 2 cloves garlic, minced

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Note: Wet meat won't brown. Heat olive oil over medium high heat in your heavy pot.
  2. Sear the beef in batches. Cook until a deep mahogany colored crust forms on all sides. Don't overcrowd the pan, or the temperature will drop and the meat will grey. Set the browned beef aside on a plate. For the best searing technique, check out [Serious Eats](https://www.seriouseats.com) and their guide on pan searing.
  3. In the same pan, sauté the diced onions for 3-5 minutes until they look translucent and soft.
  4. Stir in the minced garlic and cook for 30 seconds until it smells fragrant but hasn't turned brown.
  5. Return the seared beef and any juices on the plate back to the pan.
  6. Pour in the beef broth and the condensed French onion soup.
  7. Bring the mixture to a light boil, then immediately reduce the heat to low.
  8. Cover the pot and simmer for 1.5 to 2 hours. Cook until the beef is fork tender and yields easily to pressure.
  9. Whisk the cornstarch and cold water in a small bowl until completely smooth.
  10. Slowly stir this slurry into the simmering pot. Cook for 2-3 minutes until the gravy is glossy and thick.