recipe beef chuck
The Best recipe beef chuck
The health benefits are simple too. Chuck is rich in iron and zinc, which helps keep energy levels steady, and it’s packed with protein to keep everyone full and satisfied. Plus, when you slow it down, you get a tender, juicy bite that’s way more satisfying than tougher cuts. It’s the kind of meal that feels like a treat but is actually just good, solid food—perfect for feeding a crowd or keeping things simple on busy days. My husband says it’s the only cut he’ll eat off the grill, and honestly, I don’t blame him. It’s that good.
Slow-Cooked Beef Chuck Stew
A hearty, tender stew made with beef chuck, rich in flavor and perfect for cold days. The slow cooking process breaks down the tougher cuts into melt-in-your-mouth pieces.
🥘Ingredients
- 2 lbs beef chuck
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp olive oil
👨🍳Directions
-
1
Pat the beef chuck dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 3–4 minutes per side. Remove and set aside. -
2
In the same Dutch oven, add onions, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant. -
3
Return the beef to the pot. Pour in crushed tomatoes, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine. -
4
Bring to a boil, then reduce heat to low. Cover and transfer the Dutch oven to a slow cooker set to low. Cook for 6–8 hours, or until the beef is fork-tender and easily shreds.
🔧Equipment
- Large Dutch oven
- Cutting board
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Beef Chuck Stew Works
❓ Frequently Asked Questions About Slow-Cooked Beef Chuck Stew
What’s the best way to prepare beef chuck for a pot roast?
Use a slow cooker or Dutch oven for tender, fall-apart results. Start by searing the beef in a hot pan with olive oil or butter to lock in flavor, then transfer it to a slow cooker with veggies (carrots, onions, potatoes) and a beef broth or wine base. Cook on low for 6–8 hours or high for 4–5 hours until the meat shreds easily.
How do I know when beef chuck is fully cooked?
Use a meat thermometer to check internal temperature: aim for 160°F (71°C) for medium-rare or 165°F (74°C) for well-done. The meat should pull apart easily with a fork when sliced. Avoid overcooking, as chuck dries out quickly.
Can I use beef chuck for stir-fries or quick meals?
Yes, but it’s best suited for slow-cooked dishes. For stir-fries, slice thinly against the grain and cook quickly over high heat with plenty of oil to prevent sticking. Avoid overcrowding the pan to ensure even browning.
What’s the secret to keeping beef chuck moist?
Sear the beef first to create a flavorful crust, then braise it in a liquid (broth, red wine, or tomato sauce) to keep it juicy. Avoid overcooking, and let the dish rest for 10 minutes before serving to redistribute juices.
How do I handle beef chuck with tougher cuts that need extra tenderizing?
For extra tenderness, score the meat in a crosshatch pattern before searing, then slow-cook it. Alternatively, marinate in a mixture of olive oil, garlic, and herbs for 1–2 hours before cooking.
