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Serve hot over mashed potatoes, egg noodles, or crusty bread.
Add a sprinkle of shredded cheese and broil briefly for a “French onion soup” finish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding a splash of broth if needed.
Variations:
Use chicken instead of beef for a lighter version.
Add sautéed mushrooms or caramelized onions for extra texture.
Turn it into a slow cooker meal: brown the meat first, then cook on low for 6–7 hours.
Stir in cooked rice or pasta just before serving for a one-pot meal.
FAQ:
Can I use a different cut of beef?
Yes, chuck roast or shoulder cuts work well. Cut them into bite-sized cubes for faster cooking.
Do I need to brown the meat first?
Browning adds flavor, but if you’re short on time, you can skip it for a simpler version.
Can this be made ahead of time?
Absolutely. The flavor deepens overnight, making it even better the next day.
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