Braised Beef Chuck Steak
Transform an affordable, tough cut of beef into fork-tender, deeply flavored perfection through slow, gentle braising. Rich aromatics and wine create a luscious sauce that turns this humble chuck steak into a restaurant-quality meal worth the wait.
Prep Time : 15 min
Cook Time : 2hr, 30 min
Servings : 4
15 min
2hr, 30 min
4
Ingredients
For the Beef Chuck
• 900g beef chuck steak, cut into 4 portions
• 10g fine sea salt — this one on Amazon
• 4g freshly ground black pepper
• 30ml olive oil — this one on Amazon
For the Braising Liquid
• 100g yellow onion, roughly chopped
• 4 garlic cloves, smashed
• 250ml beef stock
• 125ml red wine (or additional beef stock)
• 15ml Worcestershire sauce — this one on Amazon
• 4 sprigs fresh thyme
• 2 bay leaves
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Directions
- Preheat and Prepare
Preheat your oven to 160°C (325°F). Season the 4 chuck steak portions generously on both sides with the 10g sea salt and 4g black pepper, pressing the seasoning into the meat. - Sear the Beef
Heat the 30ml olive oil in a Dutch oven over high heat until shimmering. Sear the seasoned steaks for 3 minutes per side until deeply browned and a dark crust forms. Work in batches if needed to avoid crowding. Remove steaks to a plate and set aside. - Build the Aromatics
Reduce heat to medium. Add the 100g chopped onion to the pot with the rendered fat and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the 4 smashed garlic cloves and cook for 1 minute until fragrant. - Create the Braising Liquid
Pour in the 250ml beef stock and 125ml red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Add the 15ml Worcestershire sauce, 4 thyme sprigs, and 2 bay leaves. Stir to combine. - Braise in the Oven
Return the seared steaks to the pot, nestling them into the liquid. The liquid should come halfway up the sides of the meat. Bring to a simmer on the stovetop, then cover tightly with a lid and transfer to the preheated oven. Braise for 2 to 2.5 hours until the meat is fork-tender and pulls apart easily. - Finish and Serve
Carefully remove the steaks from the pot and place on a serving platter. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Spoon the rich sauce over the meat and serve immediately.
*Notes :
- Chuck steak contains abundant collagen that melts during the long, slow braise, transforming tough meat into succulent, tender perfection.
- Don’t rush the initial sear—that deep browning is where most of the dish’s complex flavor develops.
- The liquid should maintain a gentle simmer in the oven, never reaching a rolling boil, which keeps the meat tender.
- This dish actually improves overnight as the flavors meld and deepen; reheat gently on the stovetop before serving.
Nutrition Facts
( per serving )
Calories
~583 kcal
Protein
47 g
Fat
41.5 g
Carbs
4 g
Calories
~583 kcal
Protein
47 g
Fat
41.5 g
Carbs
4 g
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Braised Beef Chuck Steak
Ingredients
Method
- Preheat your oven to 160°C (325°F). Season the 4 chuck steak portions generously on both sides with the 10g sea salt and 4g black pepper, pressing the seasoning into the meat.
- Heat the 30ml olive oil in a Dutch oven over high heat until shimmering. Sear the seasoned steaks for 3 minutes per side until deeply browned and a dark crust forms. Work in batches if needed to avoid crowding. Remove steaks to a plate and set aside.
- Reduce heat to medium. Add the 100g chopped onion to the pot with the rendered fat and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the 4 smashed garlic cloves and cook for 1 minute until fragrant.
- Pour in the 250ml beef stock and 125ml red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Add the 15ml Worcestershire sauce, 4 thyme sprigs, and 2 bay leaves. Stir to combine.
- Return the seared steaks to the pot, nestling them into the liquid. The liquid should come halfway up the sides of the meat. Bring to a simmer on the stovetop, then cover tightly with a lid and transfer to the preheated oven. Braise for 2 to 2.5 hours until the meat is fork-tender and pulls apart easily.
- Carefully remove the steaks from the pot and place on a serving platter. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Spoon the rich sauce over the meat and serve immediately.
Notes
- Chuck steak contains abundant collagen that melts during the long, slow braise, transforming tough meat into succulent, tender perfection
- Don’t rush the initial sear—that deep browning is where most of the dish’s complex flavor develops
- The liquid should maintain a gentle simmer in the oven, never reaching a rolling boil, which keeps the meat tender
- This dish actually improves overnight as the flavors meld and deepen; reheat gently on the stovetop before serving