Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 can (10.5 oz) condensed French onion soup
  • 1 cup beef broth
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Heat the olive oil over medium-high heat until it shimmers. Add the beef tips in a single layer and cook until a mahogany-colored crust forms on all sides. Remove the beef and set it aside on a plate.
  2. Lower the heat to medium. Add the diced onions to the remaining beef fat and sauté for 3–5 minutes until the onions are translucent and have picked up the brown bits from the bottom of the pan.
  3. Stir in the condensed French onion soup and beef broth. Return the seared beef and any accumulated juices to the pan.
  4. Bring the mixture to a gentle simmer for 15–20 minutes. In a small bowl, whisk the cornstarch and cold water into a smooth slurry. Slowly stir the slurry into the simmering gravy until it reaches a glossy, thick consistency.