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Boneless beef chuck

Explore 20 recipes, 2 videos, and more

Steak and Mushroom Pie, Part 1

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Shepherd's Pie with Rutabaga Topping

Ingredients
  • 1 rib celery, coarsely chopped
  • 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
  • 1 sprig fresh thyme
  • 2 dried bay leaves
  • 1 clove garlic
  • 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
  • 2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups dry red wine
  • 1 cup homemade or store-bought low-sodium canned beef stock
  • 4 carrots, cut crosswise into 3-inch pieces
  • Coarse salt and freshly ground black pepper
  • 3 rutabagas (about 3 pounds), peeled and cut into large pieces
  • 4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces
  • 1/2 cup hot milk, or more if needed
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Beef Goulash

Ingredients
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 5 pounds beef chuck, well trimmed, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 5 pounds yellow onions, chopped
  • 1/4 cup Hungarian paprika
  • 3 cups Homemade Beef Stock
  • Sour cream, for garnish
  • 2 pounds broad egg noodles, cooked
  • Chopped chives, for garnish
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Heather's Texas Red Chili

Time:2 hours 15 mins
Ingredients
  • 1 1/2 ounces dried guajillo chiles
  • 1 chipotle chile in adobo sauce, plus 1 tablespoon sauce
  • 1 pound boneless beef short ribs, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
  • 1 medium white onion, diced small
  • 4 garlic cloves, smashed and peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 2 tablespoons cornmeal
  • 3 3/4 cups low-sodium beef broth
  • 1 to 2 tablespoons white vinegar
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Classic Beef Stroganoff Recipe

Time:8 hours 30 mins
Ingredients
  • 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
  • 1 large onion, chopped (about 2 cups)
  • 1 pound white mushrooms, trimmed and halved (or quartered, if large)
  • Coarse salt and ground pepper
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons Dijon mustard
  • Cooked thin egg noodles, for serving
  • Chopped fresh dill, for garnish (optional)
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Beef, Barley, and Vegetable Stew

Time:4 hours 20 mins
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Beef Stew Recipe

Time:2 hours 45 mins
Ingredients
  • 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
  • 1/3 cup tomato paste
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 1 pound medium onions (about 2), cut into 1-inch chunks
  • 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
  • 1 pound carrots, cut into 1 1/2-inch lengths
  • 6 garlic cloves, smashed
  • 2 bay leaves
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Steak and Mushroom Pie, Part 2

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Beef Stew with Noodles

Time:1 hour
Ingredients
  • 1 tablespoon vegetable oil
  • 2 pounds boneless beef chuck, cut into 1/2-inch cubes
  • Coarse salt and ground pepper
  • 1 medium onion, sliced lengthwise
  • 2 tablespoons all-purpose flour
  • 3 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1/2 pound carrots, cut into 1-inch chunks
  • 2 medium russet potatoes, peeled and cut into 1-inch dice
  • 2 cups egg noodles
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon red-wine vinegar
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Soup for Four: Pho

Time:3 hours 30 mins
Ingredients
  • 4 pounds bone marrow
  • 2 pounds beef chuck, cut in half
  • One 3-inch piece fresh ginger, peeled, halved, and smashed
  • 2 medium yellow onions, halved
  • 1/4 cup fish sauce
  • 2 tablespoons sugar
  • 10 star anise, toasted
  • 5 cloves, toasted
  • Coarse salt and freshly ground pepper
  • 1 pound thick rice noodles, cooked (we like Thai Kitchen Stir-Fry Rice Noodles)
  • 1/4 pound beef sirloin, partially frozen, sliced paper thin
  • 5 scallions, white and light-green parts only, sliced diagonally
  • 1/2 cup bean sprouts
  • 1/2 cup fresh basil leaves
  • 1 Thai chile, thinly sliced
  • 1 lime, cut into quarters
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