Ingredients
(Serves 6 generously)
The Soul of the Stew
• 2 lbs (900 g) boneless beef chuck roast, cut into 2-inch cubes (fat cap left on—trim after cooking)
→ Why chuck? Its marbling and connective tissue break down into gelatin during slow cooking, creating natural body and silkiness no roux can match.
The Earthy Foundation
• 4 medium Yukon Gold potatoes, peeled and cut into 1½-inch chunks (they hold their shape better than russets)
• 1 large yellow onion, roughly chopped (no need for precision—chunks soften into sweetness)
The Flavor Catalyst
• 1 cup (240 ml) low-sodium beef broth (warmed for 1 minute—cold liquid slows cooking)
• 1 (1.25 oz) envelope dry onion soup mix (or homemade blend—see FAQ)
→ Why it works: Dehydrated onion, yeast extract, and subtle spices bloom slowly in liquid, creating layered savoriness.
Optional Enhancements (Still 5-Ingredient Core)
• 2 garlic cloves, smashed (adds aromatic depth without overpowering)
• 1 tsp fresh thyme leaves or ½ tsp dried (earthy counterpoint to onion)
• Freshly cracked black pepper (salt comes from the soup mix—add more only after tasting)
