21 Best Chuck Steak Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Easy Stovetop Beef Stew

Easy Stovetop Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 cup diced tomatoes (or 2 tablespoons tomato paste mixed with 1 cup water)
• 2 carrots, sliced
• 2 small potatoes, cubed
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon all-purpose flour (optional, for thickening)
• Salt and pepper to taste

Instructions

1. 1. Season beef with salt and pepper.
2. 2. In a large pot, heat olive oil and brown beef in batches; remove and set aside.
3. 3. Add onion and garlic; sauté until translucent.
4. 4. Return beef and sprinkle with flour (if using); stir to coat.
5. 5. Add broth, tomatoes/tomato paste, carrots, potatoes, thyme and bay leaf; bring to a boil, then reduce to a simmer.
6. 6. Simmer 45–60 minutes until beef is tender and vegetables are cooked through.
7. 7. Remove bay leaf; adjust seasoning with salt and pepper.
8. 8. Serve hot, with crusty bread or over noodles if desired.

2. Birria De Res

Birria de Res is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT180M · Total: PT210M · Yield: [‘4’, ‘4 servings’]

Birria de Res is a delicious traditional and authentic Mexican stew recipe. Makes great shredded beef using dried peppers. Use for dinner ideas like tacos, enchiladas, and more.

Ingredients

• 4 guajillo chile peppers (dried)
• 3 ancho chile peppers (dried)
• 4 chile de arbol peppers (dried)
• 4 roma tomatoes ((approximately 1 pound))
• 3 pounds chuck roast ((any weight 2-4 pounds will work))
• salt
• black pepper
• olive oil
• 2 Tablespoons white vinegar
• 4 cloves garlic
• 2 teaspoons black pepper
• ¼ teaspoon ground cloves ((or allspice))
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cumin
• ⅛ teaspoon dried thyme
• ⅛ teaspoon dried oregano
• 2 bay leaves

Instructions

1. Fill a pot with 4 cups of water and bring to a boil. Add all of the dried peppers and boil for 5 minutes. Remove from heat and let soak until soft, at least 15 minutes.
2. Heat a grill pan over high heat. Blister the tomatoes on all sides until they are starting to peel, approximately 5 minutes. Remove from heat and set aside. (You can also do this by broiling in oven, turning as needed.)
3. Dry the beef roast with paper towels and season all sides with salt and pepper.
4. Heat a Dutch oven pot on a stove over medium high heat.
5. When hot, add the meat and sear on all sides, approximately 10 minutes. Remove the pot from the heat, but leave the beef in the pot. We will be cooking in this later.
6. Preheat oven to 325°F.
7. Make the sauce: put the tomatoes in a blender. Add all of the dried peppers (simply pull off their stems and discard stems before adding). Add the vinegar, garlic, black pepper, clove, cinnamon, thyme, oregano, and ¼ teaspoon salt. Add 1/4 of the chile pepper water and blend until smooth. Do not discard the remaining chile pepper water, you will use it later.
8. Push the sauce through a fine mesh strainer using a spoon or spatula into the beef pot. Once strained, discard the pieces you removed that are in the strainer.(Optional, if you want a smooth sauce. Otherwise you can skip this.)
9. Toss the beef in the sauce to coat. Add the bay leaves to the pot. Cover the pot and place in oven.
10. Cook for approximately 3 hours until the beef is falling apart. Every 45 minutes while cooking, baste the beef by spooning sauce over the top of the roast. If desired, to crisp up the beef a little, remove the lid for the last 20-30 minutes of cooking.
11. Serve as desired. Use the remaining pepper water to thin out the beef sauce or serve on the side as consume for taco dunking, if desired. All remaining pepper water can be discarded when you have used what you need.

3. Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘8’, ‘8 servings’]

The BEST Instant Pot Mississippi Pot Roast, ready in an hour! This classic pot roast recipe is made with pepperoncinis and a beef broth and butter sauce.

Ingredients

• 2 tablespoons vegetable oil (or olive oil)
• 4 pound chuck roast (trimmed of excess fat and cut into 6 pieces)
• 8-10 jarred pepperoncini peppers (plus ¼ cup liquid from jar)
• ¾ cup beef broth (low sodium)
• 1 1-ounce ranch seasoning packet
• 1 1-ounce dry onion soup mix packet
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Heat oil in the instant pot using the SAUTE setting.
2. Add the chuck roast cubes, and sear them from all sides working in batches if needed.
3. Remove the beef onto a plate, and set aside.
4. Deglaze the pot by adding the liquid of the pepperoncini peppers and the beef broth, scraping off any bits stuck to the bottom of the pot.
5. Add the beef back to the pot, sprinkle with ranch seasoning, onion soup mix, and add the pepperoncini peppers. Give everything a good stir.
6. Arrange the butter over the beef (cut the butter into 2-3 pieces).
7. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 60 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, do a natural release for 15 minutes then release the rest of the steam.
8. Carefully remove the lid, and take the beef out to shred. Shred with 2 forks.
9. Meanwhile thicken the sauce. Mix the cornstarch with a little liquid from the instant pot, then stir it in the sauce. Stir until the sauce has thickened, add the shredded beef back in and stir so it’s coated in the sauce.
10. Serve with creamy mashed potatoes, and extra sauce on the side.

4. Ropa Vieja

Ropa Vieja is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds flank steak or chuck roast
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 bell peppers (green and red), sliced
• 3 cloves garlic, minced
• 1 cup diced tomatoes (canned)
• 1 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1/4 cup green olives, sliced
• Rice or yuca for serving

Instructions

1. 1. Season beef with salt and pepper.
2. 2. In a heavy pot, heat olive oil and sear the beef on all sides; remove and set aside.
3. 3. Add onion and peppers; sauté until softened.
4. 4. Add garlic; cook 30 seconds longer.
5. 5. Return beef; add tomatoes, broth, cumin, oregano, paprika and bay leaf; bring to a simmer.
6. 6. Cover and braise at low heat for 1 1/2–2 hours until the meat is very tender.
7. 7. Shred the beef with two forks and return to the pot; stir in olives if using and simmer 10 minutes to meld flavors.
8. 8. Serve with rice or yuca and garnish with fresh herbs.

5. Carbonnade Flamande

Carbonnade Flamande is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds beef chuck, cut into 1 1/2-inch chunks
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 2 large onions, thinly sliced
• 2 cups dark beer (Belgian ale or stout)
• 1 cup beef broth
• 1 teaspoon brown sugar
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. 1. Season beef and toss with flour to coat.
2. 2. In a Dutch oven or heavy pot, cook bacon until crisp; remove and set aside.
3. 3. In the rendered fat, brown beef in batches; remove and set aside.
4. 4. Add onions to the pot and cook until deeply caramelized, about 15–20 minutes.
5. 5. Return bacon and beef; pour in beer and broth, then stir in brown sugar, vinegar, bay leaf and thyme.
6. 6. Bring to a simmer, cover, and cook 90 minutes to 2 hours until beef is fork-tender.
7. 7. Discard bay leaf; season to taste and serve, garnished with parsley.

6. Italian Beef Sandwiches

Italian Beef Sandwiches Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT480M · Total: PT500M · Yield: [‘6’, ‘6 servings’]

Italian Beef Sandwiches are fun to make, and even more fun to eat! Tender and moist flavorful beef served on toasted hoagie buns with melted cheese, and all your favorite toppings. This is the ultimate party and holiday food, and perfect for tailgating/game day!

Ingredients

• 1 x 3 pound chuck roast (or rump can be used, excess fat trimmed)
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 ½ cups beef broth
• 1 tablespoon Italian seasoning
• 1 x 0.7 oz pack dry Italian dressing mix
• 1 teaspoon dried oregano
• 1 bay leaf
• 8-oz sliced pepperoncini (plus additional for topping the sandwiches)
• 8-oz Giardiniera (mild or spicy, roughly chopped. Plus additional to top the sandwiches. (don’t use juice).)
• 6 hoagie rolls
• 12 slices extra sharp provolone cheese

Instructions

1. Season the meat with salt and pepper from both sides.
2. Heat oil in a cast iron skillet or dutch oven, and using tongs brown the meat from all sides (about 10 minutes to develop a crust).
3. Transfer the meat to the slow cooker.
4. Deglaze the skillet with beef broth (this will give flavor to the meat), and transfer the liquid to the slow cooker on top of the beef.
5. Top the beef with the seasonings (sprinkle over the beef), add the bay leaf, then top with pepperoncini and giardiniera.
6. Cover and cook on high for 4-6 hours, or on low for 8-10 hours. Or until the meat is tender and shreds easily, should reach 202°F.
7. Remove the meat from the slow cooker, shred it using two forks.
8. Skim any fat off the liquid.
9. Return the meat in the slow cooker, and cook on low for 30 more minutes. The meat will absorb the juices.
10. To toast the hoagies, split them open and place them on a sheet pan. Place under the broiler at 350°F for 5 minutes or until they’re toasted.
11. Using tongs or a slotted spoon, top the rolls with shredded beef followed by slices of provolone cheese, and place under the broiler to melt the cheese.
12. Add any desired toppings. I top with pepperoncini and Giardiniera.
13. Serve with a little sauce (jus) on the side for dipping.

7. Tuscan Braised Beef with Garlic Mascarpone Mashed Potatoes

Tuscan Braised Beef with Garlic Mascarpone Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds beef chuck, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup dry red wine
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish
• For the mashed potatoes:
• 4 medium potatoes (about 1 1/2 pounds), peeled and cubed
• 2 tablespoons butter
• 3 ounces mascarpone cheese
• 2–3 cloves garlic, minced
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• Optional: splash of milk or cream to loosen

Instructions

1. 1. In a heavy pot, heat oil and brown beef; remove and set aside.
2. 2. Sauté onion and garlic until fragrant, then return beef to the pot.
3. 3. Pour in wine to deglaze and simmer 2–3 minutes; add crushed tomatoes, beef broth, rosemary, thyme, salt and pepper; bring to a simmer.
4. 4. Cover and braise on low heat for 1 1/4–1 1/2 hours until beef is very tender.
5. 5. Meanwhile, make mashed potatoes: boil potatoes until tender, then drain.
6. 6. Mash with butter, mascarpone, garlic, Parmesan; season and add milk if needed for creaminess.
7. 7. To serve, spoon mashed potatoes onto plates and top with braised beef; garnish with fresh basil.

8. Dutch Oven Pot Roast

Dutch Oven Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT210M · Total: PT240M · Yield: [‘6’, ‘6 people’]

This Dutch oven pot roast is the ultimate comfort food dish. It’s so amazingly flavorful and the meat is so tender it falls apart. Made with baby carrots and potatoes, this pot roast is the ultimate one pot meal!

Ingredients

• 3 pounds beef chuck roast (boneless)
• 1 ½ teaspoons Kosher salt, plus more to taste
• 1 teaspoon ground black pepper
• Olive oil
• 2 large yellow onions, peeled and sliced
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine (substitute with beef broth if desired)
• 2 to 3 cups beef broth, plus more as needed
• 2 teaspoons Worcestershire sauce
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves, dried
• 1 pound baby carrots
• 1 ½ pounds baby yellow potatoes
• Chopped Italian parsley for garnish (optional)

Instructions

1. Preheat oven to 300 degrees F.
2. Generously season the meat with about 1 ½ teaspoons Kosher salt and 1 teaspoon ground black pepper on all sides.
3. Heat about 2 tablespoons of olive oil in a large 7-8 quart Dutch oven pot over medium-high heat. Sear on each side until golden brown, about 5-6 minutes per side. Remove from the pot and set aside. Do not wipe the Dutch oven clean. Tip: Let the meat sear undisturbed on both sides, and only flip once a nice golden brown crust has developed. There’s no need to sear the edges, but you can.
4. Reduce to medium heat. Add the onions and saute until they start to brown, about 3 minutes, scraping the bottom and sides of the pot to deglaze with the moisture from the onions. If the brown bits are burning too fast, add a few splashes of broth and deglaze. Stir minced garlic cook for another 1 minute until fragrant. Tip: use a wooden spoon to avoid scratching the cast iron surface.
5. Add the red wine (or substitute with beef broth), and quickly deglaze the brown bits from the bottom and sides of the pot for a few seconds. Then, add 2 cups of the beef broth, Worcestershire sauce, tomato paste, fresh thyme sprigs, fresh rosemary rosemary sprigs, and bay leaves. Stir until evenly combined and bring to a low boil.
6. Return the seared meat back to the pot, along with its juices. The liquid should cover about half of the meat – if not, add more beef broth as needed. Cover securely with the lid and bake for 1.5 hours at 300 degrees F.
7. Remove from oven and add the baby carrots and potatoes. At this point, you can also adjust seasoning with salt and pepper. Return to oven (with the lid on), and cook for 2 hours more or until the meat is fork tender and falls apart, and until the vegetables are tender. If you want it to be even more tender, cook for another 15-30 minutes.
8. If desired, garnish with parsley. To serve, you can transfer to a large platter to serve it straight from the Dutch oven. Enjoy!

9. Slow Cooker Beef Stew with Mushrooms

Crockpot Beef Stew with Mushrooms Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8H · Total: PT8H10M · Yield: 6

Your kitchen will be filled with an amazing aroma while this Slow Cooker Beef Stew with Mushrooms simmers its way to deliciousness.

Ingredients

• 3 ½ pound chuck roast, trimmed of fat and cut into 1-inch pieces to make about 2 pounds stew meat
• ¼ cup flour, I use Wondra flour which is granular and doesn’t lump.
• 1+ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• 2-4 tablespoons olive oil
• 10 ounces pearl onions, tough exterior skin removed
• 3 cloves of garlic, minced
• 1 pound carrots, trimmed, peeled and cut into chunks
• 8 ounces button mushrooms, cut in half
• 5 ounces sliced shiitake mushrooms
• 1 cup good quality beef broth
• ¼ cup tomato paste
• ½ cup dry red wine

Instructions

1. Add meat to a large zip-top bag. Add flour, 1 teaspoon kosher salt, ½ teaspoon freshly ground pepper, and thyme. Shake bag to coat all meat pieces with flour.
2. Heat 2 tablespoons of oil in a large pan and sear all sides of the chuck pieces. Add about half to the pan at a time, so pieces have room to brown. Add more olive oil to brown the rest of the meat, if needed.
3. Place the browned meat in a 5-quart slow cooker.
4. In the pan where you cooked the beef, add onions and cook until browned. Add another tablespoon of olive oil if needed. Add garlic and saute until fragrant. Add to crockpot along with carrots and mushrooms.
5. Whisk together, beef broth, tomato paste, and wine.  Pour into the slow cooker and gently mix to combine.
6. Cover and cook on low for about 8 hours or until meat is tender and shreds easily.
7. Remove meat and vegetables to a serving platter.
8. Skim fat from the juices, then add to a saucepan and reduce to 1 1/2-2 cups. Check for seasoning and add more salt and/or pepper if needed. Drizzle meat and vegetables with sauce.

10. Carne Guisada

Carne Guisada is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT150M · Total: PT165M · Yield: [‘6’]

This Mexican style carne guisada is beef that is stewed with tomatoes, peppers and spices until it becomes tender and flavorful. Serve your stewed beef as-is, or use it to make burritos, enchiladas, or many other different specialty dishes!

Ingredients

• 1 tablespoon vegetable oil
• 3 pounds beef stew meat (or chuck roast cut into 1 inch pieces)
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup onion (diced)
• 1/2 cup green bell pepper (diced)
• 2 teaspoons garlic (minced)
• 2 tablespoons all purpose flour
• 1 cup fresh tomatoes (seeded and diced)
• 1/2 cup tomato sauce
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 1/2 cups beef broth (plus more if needed)
• 2 tablespoons cilantro (chopped)

Instructions

1. Heat the oil in a large pot over medium heat.
2. Place the beef in a single layer in the pot. Season the beef with the salt and pepper.
3. Cook for 3-4 minutes per side or until golden brown. You may need to work in batches.
4. Return all the meat to the pot. Add the onion and bell pepper and cook for 4-5 minutes or until vegetables are softened.
5. Add the garlic and cook for 30 seconds.
6. Stir in the flour and cook for 1 minute.
7. Add the tomatoes, tomato sauce, cumin, oregano, chili powder, paprika and beef broth.
8. Stir to combine, then turn up the heat to medium-high until the mixture comes to a simmer.
9. Cover the pot. Reduce the heat to low, and simmer for 2 hours, stirring occasionally, or until beef is tender. If you feel like the mixture is getting too dry you can add more beef broth, 1/4 cup at a time.
10. Uncover the pot. Sprinkle with cilantro, then serve.

11. Slow Cooker Irish Beef and Guinness Stew

Slow Cooker Irish Beef and Guinness Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10H · Total: PT10H30M · Yield: 6

This Slow Cooker Irish Beef and Guinness Stew is deliciously warm and comforting with tender chunks of beef, carrots, and potatoes swimming an a thick, rich broth.

Ingredients

• 2-3 lbs chuck roast, cut into 2-inch pieces
• salt and pepper
• 3 tbsp extra virgin olive oil or vegetable oil
• 1 large yellow onion, peeled and chopped
• 3 leeks
• 1 tbsp tomato paste
• 4 tsp minced garlic
• 1 tbsp dried thyme
• 5 tbsp all-purpose flour
• 14 ounces Guinness
• 1 tbsp Worcestershire sauce
• 32 ounces beef or chicken broth
• 4 tbsp grainy mustard
• 16 ounces baby carrots
• 2 1/2 lbs Yukon Gold potatoes, peeled and cut into 4-inch pieces
• 12 ounces frozen peas (optional)
• 1/4 cup butter, softened
• 1 tbsp fresh chives, diced
• 1 tsp fresh thyme
• 2 tbsp fresh parsley, diced
• 1/4 tsp salt
• dash of garlic powder

Instructions

1. Spread the pieces of meat out on a paper towel and use another paper towel to blot away excess moisture from the meat. Sprinkle the meat on all sides with a generous amount of salt and pepper.
2. Heat oil in a large heavy bottom saucepan or dutch oven over medium-high heat until it just begins to smoke. Add just enough of the meat to fit across the bottom of the pan without any of the pieces touching. Cook without moving the pieces until they are well browned, about 2-3 minutes. Use tongs to turn each piece until browned on all sides. Remove the meat from the pan and place it in a slow cooker. Continue to brown all of the meat.
3. Turn the heat down to medium and return the saucepan to the heat. You should have about 1 tablespoon of oil left in the pan. (Add a bit more oil if you have less than that.) Add the chopped onions to the pan and cook, stirring occasionally, until golden brown.
4. Using only the white and light green parts of the leeks, trim the ends, and chop the stalks in half. Slice each half into 1/2-inch pieces. Put the pieces in a colander set in the sink and rinse in cold water.
5. When the onions are brown, add the leeks, tomato paste, garlic, and thyme to the pan and cook, stirring frequently, for 2-3 minutes longer. Sprinkle in the flour and cook, stirring constantly, 1 minute longer.
6. Slowly pour in the Guinness, stirring constantly. Add the Worcestershire sauce, beef broth, mustard, and 1 tsp salt and pepper. Bring to a boil, then pour the liquid over the meat in the slow cooker. Add the carrots and potatoes to the slow cooker, stirring gently to nestle the vegetables down into the liquid.
7. Cook the stew on low heat for 8-10 hours or on high heat for 6 hours. Taste and add more salt and pepper if desired. A few minutes before serving, stir in the frozen peas (if using).
8. Serve with extra grainy mustard and herb butter.
9. Add all the ingredients to a small bowl and stir to combine. Refrigerate until ready to use.

12. Quesabirria Beef Tacos

Quesabirria Beef Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [’12’, ’12 tacos’]

Slow cooked shredded beef served in tacos with melted cheese, onion and cilantro. Served with a consomme dipping sauce.

Ingredients

• 4 dried guajilo or new Mexico chiles (cut off stems and remove seeds)
• 4 dried ancho chiles
• 1 tablespoon vegetable oil
• 1 onion (peeled and cut into quarters)
• 2 Roma tomatoes (cut in half)
• 6 garlic cloves
• 3 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3 teaspoons onion powder
• Small pinch ground cloves
• 2 teaspoons vinegar
• 2 teaspoons salt
• 1 ½ cups (354 ml) beef stock
• 2 ½ pounds (1.1 kg) beef chuck, cut into large pieces
• 1 pound (453 grams) beef shank (or short ribs with bone)
• Salt and pepper
• 2 bay leaves
• 1/2 cinnamon stick
• 12 Corn tortillas (serves 6 people, 2 tacos each)
• Monterey Jack cheese (grated)
• 1 yellow onion (chopped)
• Fresh cilantro (chopped)
• Lime wedges

Instructions Make the sauce:

1. Add the dried peppers to a pan and cover with water. Bring to a boil, then turn off the heat. Soak the peppers for 10 minutes until softened. Drain, discard the liquid and add the peppers to a blender.To a large Dutch oven or sauce pan, add the oil and add the onion and tomato, brown slightly. Add to the blender along with the garlic, cumin, thyme, oregano, onion powder, ground cloves, vinegar, salt, beef stock. Blend until smooth. Set aside.

Stovetop method:

1. Season the beef lightly with salt and pepper. Brown in the pan that you cooked the onions in on all sides slightly. Strain the sauce into the pan along with the bay leaves and cinnamon stick. Bring to simmer, cover and cook on low for 1- 2 hours until the meat shreds easily. Add the beef to a large dish and shred using 2 forks. Strain the sauce and add some to the shredded beef. Reserve the rest of the sauce for serving.

Slow cooker method:

1. Add the seasoned and brown beef, bay leaves, cinnamon stick and sauce to a slow cooker and cook on low for 6 hours or 3 hours on high until the meat shreds easily. Add the beef to a large dish and shred using 2 forks. Strain the sauce and add some to the shredded beef. Reserve the rest of the sauce for serving.

Oven method:

1. Preheat oven to 350°F/176°C. Prepare the sauce and brown the beef. Add the beef, bay leaves, cinnamon stick and sauce to a casserole dish, cover with foil and bake for 3-4 hours until the meat shreds easily.When the meat is tender, skim as much fat from the sauce as you can put into a large bowl (this is for cooking the tacos). If you can’t get much fat, you can add vegetable oil. Remove the bay leaves and cinnamon stick. Add the beef to a large dish and shred using 2 forks. Strain the sauce and add some to the shredded beef. Reserve the rest of the sauce for serving.

Assemble the tacos:

1. Heat a cast iron skillet or frying pan over medium heat. Dip a corn tortilla in the fat and drain excess fat. Lay the taco in the hot pan and sprinkle evenly with shredded cheese and some shredded beef. When the cheese is melted, use a spatula to fold into a taco. Serve topped with chopped onion, cilantro and lime wedges.

Note:

1. The beef can be prepared a day ahead to make the tacos the next day. Allow to cool in the casserole dish, cover and refrigerate.

13. Slow Cooker Beef Bourguignon

Beef Bourguignon Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT300M · Total: PT330M · Yield: [‘8’, ‘8 servings’]

Beef Bourguignon is a beloved French stew known for its tender, fall-apart chunks of beef and rich red wine sauce. This recipe features carrots, onions, and mushrooms, slowly cooked to create deep, complex flavors. It is an exceptional family dinner that can be prepared entirely ahead of time, gaining flavor upon reheating.

Ingredients

• 3 pounds lean chuck roast (chopped into 1-inch cubes and pat dry)
• 1 teaspoon salt (plus more to season)
• 1 teaspoon black pepper (plus more to season)
• 3 tablespoon olive oil (divided)
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 1 yellow onion (diced)
• 5 cloves garlic (minced)
• 3 cups red wine (i.e., Pinot Noir, Burgundy, or Merlot)
• ½ cup sweet marsala wine
• 1 cup beef stock
• ½ cup tomato paste
• 6 carrots (chopped into 2-inch pieces)
• 20 ounces cremini mushrooms (halved)
• 4 stalks celery (chopped)
• 1 (15-oz) can diced tomatoes
• ½ cup sun-dried tomatoes (chopped, optional)
• 10 ounces pearl onions (optional)
• fresh parsley (minced)
• 1½ tablespoon cornstarch mixed with 2 tablespoons water (to thicken, optional)

Instructions Slow Cooker/Crockpot

1. Prepare the beef: Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each).
2. Brown the beef: Heat the olive oil in a large skillet set over high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker and repeat until all of the meat has been browned.
3. Lightly caramelize the onions. Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes.
4. Add the garlic. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously.
5. Transfer to the slow cooker.
6. Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine and transfer them to the slow cooker.
7. Deglaze the pan. Return the skillet to medium-high heat. Pour a small amount of red wine into the skillet and scrape up any browned bits.
8. Warm the wine sauce. Then, add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and heat until warmed through.
9. Transfer to the slow cooker. Add the chopped carrots, mushrooms, celery, canned tomatoes, and sun-dried tomatoes to the slow cooker and carefully pour the red wine mixture on top.
10. Cook. Cover and cook on low for 6-8 hours or high for 4-5 hours.
11. Add the pearl onions about 30 to 60 minutes before serving.
12. Thicken with cornstarch (optional) about 15 minutes before serving. Mix the cornstarch and cold water in a small bowl, then add it to the stew.
13. Remove the bundle of herbs and season with additional salt and black pepper to taste. Serve hot over buttered noodles or mashed potatoes.

Traditional Oven and Stovetop Instructions

1. Pat the meat dry with paper towels and season generously with salt and pepper (about one teaspoon each). Preheat the oven to 350°F (180°C).
2. Prepare the bouquet garni (bundle of herbs). Tie the fresh thyme and rosemary together using cooking twine.
3. Heat the olive oil in a large heavy-bottomed pot or oven-safe Dutch oven set over high heat. Working in batches, brown the beef on all sides about 3-4 minutes per batch. Transfer the browned beef to a clean plate and repeat until all of the meat has been browned. Set aside.
4. Return the pot to medium heat and add the remaining tablespoon of olive oil. Add the diced onion and cook until golden and softened, about 8-10 minutes. Stir in the minced garlic and continue to cook for another 2-3 minutes, stirring continuously. Remove the onions to a clean bowl and set aside.
5. Add the mushrooms and two tablespoons of butter and cook for 5 minutes or until golden. Remove to the same bowl as the onions and garlic.
6. Increase the heat to high and add a small amount of the red wine into the pot. Scrape up any browned bits, then add the rest of the red wine, marsala wine, beef broth, and tomato paste. Gently whisk to combine and bring to a simmer.
7. Add the seared beef, the bundle of herbs, caramelized onions and garlic, sautéed mushrooms, carrots, celery, canned tomatoes, sun-dried tomatoes, and pearl onions. Mix well to combine.
8. Oven Method: Bring to a simmer, then cover and transfer the pot to the oven for approximately 2-3 hours. At the end of cooking, carefully stir in the cornstarch slurry to thicken.
9. Stovetop Method: Bring to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, stirring every 10-20 minutes. At the end of cooking, carefully stir in the cornstarch slurry to thicken OR simmer uncovered until the desired thickness is reached.
10. Remove the bundle of herbs and season with additional salt and black pepper to taste. Serve hot over buttered noodles or mashed potatoes.

14. Copycat Chipotle Barbacoa

Copycat Chipotle Barbacoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Yield: [‘6’]

Easy homemade version of Chipotle Barbacoa

Ingredients

• 4 lb Chuck Roast trimmed of excess fat)
• 2 tbsp Vegetable Oil
• 3 Bay Leaves
• 1/3 cup Apple Cider Vinegar
• 4 tsp Minced Garlic
• 4 tsp Cumin
• 3 tsp Oregano
• 1 tsp Black Pepper
• 1/2 tsp Ground Cloves
• 1 tsp Kosher Salt
• 4 Chipotle Peppers (from canned Chipotles in Adobo Sauce)
• 1 tbsp Adobo Sauce (from canned Chipotles in Adobo Sauce)
• 1 cup Chicken Broth
• 1/4 cup Lime Juice

Instructions

1. To make the sauce combine vinegar, lime juice, chipotle, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
2. Insure all excess fat is trimmed off and cut into 6-8 pieces.
3. Heat oil in a heavy skillet over medium high heat.
4. Sear all sides of the meat to get a nice crust.
5. Place meat in slow cooker.
6. Cover with with sauce.
7. Pour in broth and add bay leaves.
8. Cover and cook 5 hours on high (or 8 hours on low).
9. Remove the bay leaves.
10. While still in the slow cooker, shred the meat with two forks and turn the heat to low and allow to cook for 1 more hour.

15. Oven Pot Roast

Oven Pot Roast with Red Wine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’]

This fall apart tender oven pot roast is flavorful and so comforting! With this recipe, you will get the perfect pot roast every time!

Ingredients

• 3-5 pound well-marbled chuck roast
• Salt and pepper
• 2 tbsp oil
• 1 large onion
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 4 garlic cloves, peeled and smashed
• 2 bay leaves
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 6 medium carrots, peeled (optional)
• 2 pounds Yukon potatoes, peeled (optional)

Instructions

1. Preheat oven to 275 degrees.Generously season chuck roast with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear meat on all sides, until it is browned all over This usually takes about 2 minutes for each side. Set meat aside.
2. With the burner still on medium-high heat, add onions and cook for 1-2 minutes, until golden brown.
3. Add wine to the pan and scrape the bottom to deglaze and incorporate the flavor into the liquid.
4. Add roast back into the Dutch oven and add beef broth and Worcestershire.
5. Place garlic and fresh herbs on top of the roast. Put the lid on the roast and place in oven.
6. While the roast begins to cook, peel carrots and potatoes, and wash the mushrooms (if using). Once your vegetables are fully prepped, remove your pot from the oven and place the vegetables on top of the beef. Put the lid back on and return to oven.
7. Cook until the roast is fall-apart tender. This is usually about 70 minutes per pound or 3 1/2 hours for a 3-pound roast. Remove the bay leaves and sprigs of herbs before serving.

16. Red Wine Braised Beef

Red Wine Braised Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2–2 pounds beef chuck, cut into chunks
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped parsley for garnish

Instructions

1. 1. Season beef and brown in olive oil in batches; set aside.
2. 2. Sauté onion, garlic, carrots and celery until softened.
3. 3. Return beef to the pot and pour in red wine; simmer 2–3 minutes to reduce slightly.
4. 4. Add beef broth, tomato paste, thyme and bay leaf; bring to a simmer.
5. 5. Cover and braise on low heat for 1 1/2–2 hours until beef is tender.
6. 6. Remove bay leaf; season with salt and pepper; stir in parsley.
7. 7. Serve with mashed potatoes, polenta, or crusty bread.

17. Air Fryer Chuck Roast

Air Fryer Chuck Roast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Yield: [‘6’]

Air Fryer chuck roast comes out tender and juicy on the inside with a crisp dry rub or marinade on the outside. Best way to cook beef ever.

Ingredients

• 3 lb chuck roast (2-3 pounds works)
• 2 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp rosemary
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat air fryer to 390 degrees F for 5 minutes. Spray inside of basket with olive oil.
2. Mix together oil, Worcestershire sauce, rosemary, garlic powder, salt and pepper. Brush this on both sides of meat.
3. Cook for 15 minutes, then pour remaining oil mixture over the top.
4. Lower temperature to 320 degrees F and cook for 30-40 minutes depending on weight, thickness, and how well done you want it to be.
5. Internal temperature should be at least 145 F for consumption, needs to be closer to 200 F. to shred. Remove, allow to rest for 10 minutes, then slice and serve.
6. How to make gravy – if you want to make gravy from the drippings, pour liquid from air fryer basket into a pot on the stove over medium high heat. Whisk 1 tbsp cornstarch with 3 tbsp cool water until smooth and once bubbling whisk this in. Continue to whisk until thickened to your liking and serve on top.

18. Slow Cooker Italian Shredded Beef Ragu Sauce

Italian Shredded Beef Ragu Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT6M · Total: PT6M · Yield: [‘6’, ‘6 servings’]

This ragu is a hearty dish perfect for busy, cold days. Throw everything in a slow cooker and serve over pasta!

Ingredients

• 2 pounds chuck roast ((or stew meat) fat trimmed off)
• 1 cup yellow onion, (diced)
• 4 cloves garlic (minced)
• 1 cup red wine
• 24 ounces crushed tomatoes ((one large can))
• 24 ounces diced tomatoes ((one large can))
• 32 ounces tomato sauce
• 4 ounces tomato paste
• 1 Tablespoon dried Italian seasoning
• 2 Tablespoons dried basil
• 1 teaspoon salt
• pasta (to serve that ragu on)
• freshly grated Parmesan cheese
• black pepper (to taste)

Instructions

1. Trim off the fat from the meat. Place the meat in a slow cooker (no need to cut it into chunks)
2. Add the remaining ingredients. Add water until the meat is just fully submerged.
3. Cook in a slow cooker over low heat for at least 6 hours.
4. When cooked, remove the meat from the sauce and shred the meat with two forks or gently in a stand mixer until just broken apart and as shredded as desired. Add back to the sauce and stir to combine. Season to taste with salt and pepper.
5. Serve over pasta.

19. Italian Beef Soup

Italian Beef Soup (Brodo di Carne) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

Italian Beef Soup (Brodo di Carne) with Orzo is filled with tender, slow-cooked chuck roast, vegetables, and herbs simmered in a rich, flavorful broth. Make it even heartier by adding orzo or pastina and topping with finely grated Parmigiano-Reggiano. Cook this soup low and slow for hours, resulting in mouthwatering broth and fall-apart beef.

Ingredients

• 2 lb Chuck roast
• 3 carrots (cut in 2-inch pieces)
• 3 celery stalks (cut in half widthwise)
• 2 Roma tomatoes (cut in half)
• ½ medium onion (or one small onion, cut in half)
• 1 bunch parsley
• 2 tbsp kosher salt
• 3½ qt water
• 1 lb Orzo
• Parmigiano-Reggiano

Instructions Italian Beef Broth (Brodo di Carne)

1. Add water to a large pot or dutch oven and cook on medium heat.
2. Add kosher salt, vegetables, parsley, and beef to the pot.
3. Once the water reaches a boil, turn the heat down to low-medium and allow the soup to simmer for 4 hours with the lid on, giving the soup an occasional stir.
4. At the 3 hour mark, remove the lid and allow the soup to simmer for one more hour.
5. Once the soup is done cooking, remove the soup from the heat. Remove the onion, celery, and parsley from the soup.
6. Carefully take the beef out and place it in a large shallow bowl. Place two forks in a portion of the meat facing away from each other. Gently pull the forks in opposite directions, breaking up the meat into shards with each pull. Place the meat back into the soup.
7. Add orzo to the soup bowls, then use a ladle to serve soup to each bowl.
8. Serve immediately with finely grated Parmigiano-Reggiano.

Orzo

1. As the soup finishes cooking, take large saucepan or pot and add 4 – 6 quarts of water. Bring the water to a rolling boil and add a pinch of salt. Add orzo to the pot and stir gently. Allow the water to return to a boil. Cook until al dente, or about 8-9 minutes, stirring occasionally. Drain the orzo and set aside.

20. Whole30 Pot Roast

Slow Cooker Whole30 Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT240M · Total: PT260M · Yield: [‘4’, ‘4 people’]

This easy Whole30 Pot Roast cooks in the slow cooker with carrots, potatoes, celery, and savory seasoning. It’s gluten free, Paleo, and dairy free too!

Ingredients

• 1 pound Chuck Roast
• 3 medium Carrots chopped
• 3 medium Celery Stalks chopped
• 3 medium Yukon Gold Potatoes chopped
• 1/2 cup Beef Broth
• 1/2 Onion diced
• 2 cloves Garlic minced
• 2 tablespoon Arrowroot Flour
• 2 tablespoon Avocado Oil
• 2 tablespoon Fresh Thyme minced
• 1 tablespoon Coconut Aminos
• 2 teaspoon Dijon Mustard
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions Crockpot

1. Cut the chuck roast into one and a half inch cubes, place in a large mixing bowl, and sprinkle the arrowroot flour over the top.
2. Mix the chuck roast and arrowroot flour until the meat is fully coated.
3. Add avocado oil to a large saute pan and heat to medium heat.
4. Add the chuck roast pieces in a single layer to the saute pan and sear for 3-4 minutes a side or until all sides are browned but the meat isn’t fully cooked then set aside.
5. Chop the potatoes, celery, carrots, and onion and add to the crockpot.
6. Add the browned chuck roast on top of the vegetables in the crockpot
7. Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper.
8. Add the gravy mixture to the crockpot, cover, and cook on low for 8 hours or high for 4 hours.

Dutch Oven

1. Cut the chuck roast into one and a half inch cubes, place in a large mixing bowl, and sprinkle the arrowroot flour over the top.
2. Mix the chuck roast and arrowroot flour until the meat is fully coated.
3. Add avocado oil to a large dutch oven and heat to medium heat.
4. Add the chuck roast pieces in a single layer to the dutch oven and sear for 3-4 minutes a side or until all sides are browned but the meat isn’t fully cooked then set aside.
5. Chop the potatoes, celery, carrots, and onion and add to the dutch oven.
6. Add the chuck roast on top of the vegetables.
7. Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper.
8. Add the gravy mixture to the dutch oven, cover, and cook on low for 6-8 hours.

21. British Style Meat Pie

British Style Meat Pie (Low Carb And Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT90M · Total: PT115M · Yield: [‘4’]

This is a British style meat pie recipe with low carb ingredients and lots of cooking tips. Your meat will turn out mouthwateringly tender in a luscious gravy with a fun cauliflower crust.

Ingredients

• 2 pounds beef chuck roast (cut into thick steaks)
• 3 tablespoons of avocado oil
• 1 onion (minced)
• 1 small carrot (diced)
• 2 cups of gluten free chicken broth
• 1 teaspoon of garlic powder
• 1 tablespoon of gluten-free tomato paste
• 1 tablespoon of gluten-free tomato sauce
• 2 teaspoons of gluten-free Worcestershire sauce (I use Lee & Perrins)
• 1 teaspoon of thyme
• 1 teaspoon of salt
• pepper to taste
• 1 cup of red wine
• 1 tablespoon of powdered gelatin
• 3 tablespoons of butter
• For cauliflower crust: 1 head of cauliflower
• 1/2 cup of water
• 1 egg (beaten)
• 1/2 cup of parmesan cheese (grated)
• 1/2 teaspoon of salt
• pepper to taste

Instructions

1. Take the meat out of the refrigerator an hour before you’re ready to cook, if you can, to bring it to room temperature. Pat the meat dry with paper towels.     Additionally, pound the meat with a meat tenderizer to soften the fibers of the meat. You don’t want to pound it too hard, but a light pounding with the rough edge of a meat mallet will do the trick.     Trim excess fat, remove any gristle, and set aside.
2. In a large pot, cook onion in oil until caramelized (about 5 minutes). Transfer onions to a bowl and set aside.
3. Next heat 3 more tablespoons of oil in your pot for a minute or two. Then season your meat with salt and place it in the pot to sear.After about 3 minutes, flip the meat over and sear the other side for another 3 minutes.This will add tremendous flavor to your pot of stew.
4. Transfer your meat to a cutting board and deglaze the pot with wine scraping up the brown bits. Simmer until the wine is reduced by half (about 5-7 minutes).
5. Meanwhile, cut the meat against the grain into strips and then each strip into one-inch cubes. It will just be seared on the outside, not cooked all the way through.
6. Return the caramelized onions and beef cubes to the pot. Add chicken broth, carrots, garlic powder, tomato paste, tomato sauce, Worcestershire sauce, and thyme.
7. Now let that simmer for 1 hour with the lid slightly ajar to keep the temperature low. We want this to cook low and slow, not boil.
8. After 1 hour, prepare your gelatin.First, sprinkle the powdered gelatin into 1 cup of cold water and let it sit for 5 minutes. This is called blooming.Add this gelatin mixture to your stew, and it will dissolve evenly. Add butter and stir. Season with salt and pepper to taste.
9. For the cauliflower crusts: Preheat your oven to 375°F. Line a baking sheet with parchment paper and brush with olive oil.Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups.Next bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes.Then remove the lid. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It’s important for the cauliflower rice to be dry.
10. Then place in a large mixing bowl and add egg, cheese, salt and pepper. Mix well.
11. Divide into 8 sections on the oiled parchment paper. Shape into circles to fit each crock or ramekin. Bake for 10-15 minutes and set aside.
12. Assemble your pot pies: Using a spatula, gently place one baked cauliflower crust on the bottom of each oven-safe crock or ramekin. Fill each with your luscious beef mixture and top with another cauliflower crust.Score each top with a sharp knife for ventilation. Bake for 20 minutes until bubbly.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.