1 1/2Tablespoonsbrowning saucewe use Kitchen Bouquet
1cupdiced onion
1/2Tablespoonchicken bouillonwe use Better Than Bouillon Roasted Chicken Base
1cupchicken stock
1/2cupsoy sauce
3TablespoonsWorcestershire sauce
1 1/2cupswater
3bay leaves
Instructions
Heat olive oil in a Dutch oven over medium-high heat until shimmering.
While the oil is heating up, combine meat cubes, onion powder, garlic powder, and browning sauce in a large bowl. Mix together with gloved hands until meat is completely coated.
Add meat to preheated oil in Dutch oven and cook, stirring occasionally, until no pink remains.
Add diced onion and stir together to combine.
Add bouillon, chicken stock, soy sauce, Worcestershire sauce, and water. Stir together until well combined. Add the bay leaves and turn heat down to low. Cover pan and simmer for 60-90 minutes, or until beef is tender.
Notes
Cast iron pans will heat up and hold heat more than regular non-stick pans. Therefore you may be closer to the 60 minute mark with cast iron and 90 minutes with non-stick.
You can substitute with leaner cuts such as tenderloin, sirloin, and round roast if preferred. If you use sirloin or tenderloin tips, you likely won't need to cook the beef as long as the recipe calls for. You can typically find beef tips at the store labeled as stew cubes though if you prefer to use sirloin, you might see them labeled as steak tips or sirloin tips.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.