4-Ingredient Poor Man's Easter Weekend Beef

(Serves 6)

• 2 lbs (900g) stewing beef or chuck roast, cut into 1.5-inch cubes
• 2 large yellow onions, thickly sliced
• 2 cups low-sodium beef broth (or water + 1 beef bouillon cube)
• 2 tbsp apple cider vinegar (or white vinegar)
• Salt & black pepper to taste

💡 Pro Tips:

• Use well-marbled chuck—it becomes tender with slow cooking.
• Don’t stir too much—let the onions form a natural “lid” over the beef.
• Skim fat at the end for a cleaner sauce (optional).

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Step-by-Step Instructions (Tender, Rich, Foolproof)

1. Brown the Beef (Optional but Recommended)

• Pat beef dry; season with salt and pepper.
• In a heavy pot or Dutch oven, brown beef in batches over medium-high heat (adds depth). Remove and set aside.