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Beef Chuck Steak

A succulent and flavorful chuck steak, slow-cooked to tender perfection with aromatic herbs and spices, perfect for a cozy family meal.
Course Dinner
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4
Author FastPrep Recipes

Ingredients

  • 2 lbs Chuck steak
  • 2 tbsp Olive oil
  • 1 Large onion sliced
  • 3 Garlic cloves minced
  • 1 cup 1 cup beef broth
  • 1 cup 1 cup red wine optional
  • 1 tbsp 1 tbsp tomato paste
  • 1 tsp 2 tsp Worcestershire sauce
  • 1 tsp 1 tsp dried thyme
  • 1 tsp 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Instructions

  • Season the Chuck Steak: Pat the steak dry with paper towels and generously season both sides with salt, pepper, and smoked paprika.
  • Sear the Steak: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the steak and sear for 4-5 minutes on each side until deeply browned. Remove the steak and set aside.
  • Sauté Onions and Garlic: In the same pan, add sliced onions and garlic. Cook for 2-3 minutes until softened and fragrant.
  • Deglaze the Pan: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce for about 2 minutes. Add the beef broth, Worcestershire sauce, and tomato paste. Stir to combine.
  • Simmer the Steak: Return the chuck steak to the pan, spooning some of the liquid over the top. Add dried thyme and bring to a simmer. Reduce the heat to low, cover, and cook for about 2 hours or until the steak is fork-tender.
  • Check for Tenderness: After 2 hours, check the steak for tenderness. If it needs more time, cook for an additional 20-30 minutes. The steak should easily be pulled apart with a fork.
  • Serve: Once tender, remove the steak from the heat. Garnish with fresh parsley if desired, and serve with your favorite side dishes.

Notes

  • For an extra layer of flavor, try marinating the chuck steak in red wine and herbs for a few hours before cooking.
  • If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let the liquid reduce.
  • You can skip the red wine if you don’t have it on hand—just add more beef broth.

Nutrition Information (per serving):

  • Calories: 500 kcal
  • Carbohydrates: 10g
  • Protein: 45g
  • Fat: 30g
  • Saturated Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 800mg
  • Fiber: 1g
  • Sugar: 2g