22 Delicious Beef Chuck Recipes for Every Occasion

Perfect for any night of the week, beef chuck is the unsung hero of the kitchen, offering endless possibilities for delicious meals. Whether you’re craving a cozy comfort dish or something to wow your weekend guests, our roundup of 22 mouthwatering recipes has you covered. Dive in to discover how this versatile cut can transform your cooking repertoire and bring hearty flavors to your table.

Slow Cooker Beef Chuck Roast

Just when you thought comfort food couldn’t get any easier, this slow cooker beef chuck roast proves otherwise. Perfect for busy weeknights or lazy weekends, it’s a set-it-and-forget-it kind of meal.

Ingredients

• For the roast:
  • 3 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup beef broth
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 2 carrots, chopped
  • 2 potatoes, cubed

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the beef chuck roast with salt and pepper.
3. Sear the roast in the skillet for 3-4 minutes per side, until browned. Tip: Don’t skip this step; it locks in flavors.
4. Transfer the roast to the slow cooker.
5. In the same skillet, add beef broth, red wine, and tomato paste. Stir to combine and scrape up any browned bits.
6. Pour the sauce over the roast in the slow cooker.
7. Add Worcestershire sauce, garlic, onion, carrots, and potatoes around the roast.
8. Cover and cook on low for 8 hours or high for 4 hours. Tip: For best results, use low heat.
9. Check the roast for tenderness; it should easily shred with a fork. Tip: If it’s not tender enough, cook for another hour.

Lusciously tender and packed with rich flavors, this beef chuck roast pairs wonderfully with crusty bread or over a bed of mashed cauliflower for a low-carb option.

Beef Chuck Pot Roast with Vegetables

Craving a hearty meal that’s both simple and satisfying? This beef chuck pot roast with vegetables delivers tender meat and flavorful veggies in one pot.

Ingredients

• For the roast: 3 lbs beef chuck roast, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the vegetables: 4 carrots (cut into 2-inch pieces), 3 potatoes (quartered), 1 onion (sliced), 2 cups beef broth
• For seasoning: 2 garlic cloves (minced), 1 tsp dried thyme, 1 tsp dried rosemary

Instructions

1. Preheat oven to 325°F.
2. Season beef chuck roast with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Tip: Don’t rush this step; a good sear locks in flavors.
4. Remove roast and set aside. In the same pot, add onions and garlic, sautéing until softened, about 3 minutes.
5. Add beef broth, thyme, and rosemary, scraping the bottom to loosen any browned bits. Tip: These bits add depth to the dish.
6. Return the roast to the pot. Arrange carrots and potatoes around it.
7. Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender. Tip: Check at 2.5 hours to avoid overcooking.
8. Remove from oven and let rest for 10 minutes before slicing.

Expect melt-in-your-mouth beef with vegetables soaked in rich, savory juices. Serve over mashed cauliflower for a low-carb twist.

Braised Beef Chuck Steaks

Let’s dive into making Braised Beef Chuck Steaks, a hearty dish perfect for any season. This recipe transforms tough cuts into tender, flavorful meals with minimal effort.

Ingredients

• For the braise:
  • 2 lbs beef chuck steaks
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp tomato paste

Instructions

1. Preheat oven to 325°F.
2. Season beef chuck steaks with salt and pepper on both sides.
3. Heat olive oil in a large oven-proof skillet over medium-high heat.
4. Sear steaks for 3-4 minutes per side until deeply browned. Remove and set aside.
5. In the same skillet, add onion and garlic. Cook for 2 minutes until softened.
6. Stir in tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in beef broth, scraping up any browned bits from the bottom of the skillet.
8. Return steaks to the skillet, ensuring they’re submerged in the liquid.
9. Cover and transfer to the oven. Braise for 2.5 hours until the meat is fork-tender.
10. Remove from oven and let rest for 10 minutes before serving.

Outcome: The steaks emerge succulent, with a rich, savory sauce that clings to every bite. Serve over mashed potatoes or polenta for a comforting meal.

Beef Chuck Chili

Mouthwatering and hearty, this beef chuck chili is a crowd-pleaser that combines rich flavors with tender meat. Perfect for chilly evenings, it’s a straightforward dish that delivers depth with every bite.

Ingredients

• For the chili base:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups beef broth
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef chuck cubes in a single layer, working in batches if necessary, and sear until browned on all sides, about 3-4 minutes per batch. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add diced onion and cook until translucent, about 5 minutes.
4. Add minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir for 1 minute until fragrant.
5. Return the beef to the pot. Add diced tomatoes, kidney beans, and beef broth. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until beef is tender. Tip: Skim off any excess fat that rises to the surface during cooking.
7. Season with salt to taste. Tip: For a thicker chili, uncover during the last 30 minutes of cooking to allow some liquid to evaporate.

Expect a robust chili with melt-in-your-mouth beef and a smoky, slightly spicy kick. Serve over rice or with cornbread for a complete meal.

Beef Chuck Stew with Red Wine

Make this hearty beef chuck stew with red wine for a comforting meal that’s rich in flavor. Perfect for chilly evenings, it combines tender beef with a robust sauce.

Ingredients

• For the stew:
• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef chuck cubes in batches, searing until browned on all sides, about 5 minutes per batch. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Pour in red wine, scraping the bottom of the pot to release any browned bits. Tip: This deglazing step adds depth to the stew’s flavor.
6. Return beef to the pot. Add beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Stir to combine.
7. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until beef is tender. Tip: The low and slow cooking ensures the beef becomes fork-tender.
8. Remove bay leaf before serving.

Tender beef chunks meld with the velvety, wine-infused sauce, offering a melt-in-your-mouth experience. Serve over mashed potatoes or with crusty bread to soak up the delicious sauce.

Grilled Beef Chuck Steaks

Zesty and robust, grilled beef chuck steaks are a budget-friendly cut that doesn’t skimp on flavor. Perfect for a quick weeknight dinner or a weekend BBQ.

Ingredients

• For the steaks:
  • 2 beef chuck steaks, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp minced garlic
  • 1 tsp smoked paprika

Instructions

1. In a bowl, whisk together soy sauce, Worcestershire sauce, minced garlic, and smoked paprika to create the marinade.
2. Place the beef chuck steaks in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, flipping halfway through.
3. Preheat your grill to medium-high heat, about 450°F.
4. Remove the steaks from the marinade and pat dry with paper towels. Discard the marinade.
5. Rub each steak with olive oil and season both sides with salt and black pepper.
6. Grill the steaks for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. For medium, cook to 145°F.
7. Let the steaks rest for 5 minutes before slicing against the grain.

Succulent and smoky, these grilled beef chuck steaks boast a perfect char outside with a juicy interior. Serve sliced over a bed of arugula for a light meal or alongside roasted potatoes for something heartier.

Beef Chuck Barbacoa

Make this Beef Chuck Barbacoa for a tender, flavorful meal that’s perfect for gatherings. Slow cooking transforms the beef into succulent shreds.

Ingredients

• For the marinade:
  • 3 lbs beef chuck roast
  • 4 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 2 tbsp lime juice
  • 2 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
• For cooking:
  • 1/2 cup beef broth
  • 2 bay leaves

Instructions

1. Combine all marinade ingredients in a bowl.
2. Coat the beef chuck roast evenly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat your slow cooker on high for 15 minutes.
4. Place the marinated beef in the slow cooker. Add beef broth and bay leaves.
5. Cover and cook on low for 8 hours, or until the beef shreds easily with a fork.
6. Remove the beef from the slow cooker. Shred using two forks.
7. Return the shredded beef to the slow cooker. Mix with the cooking juices.
8. Cook on high for an additional 30 minutes to absorb flavors.

Zesty and rich, this barbacoa pairs wonderfully with warm tortillas or over rice. The meat’s juiciness and spice blend create a memorable dish.

Beef Chuck Philly Cheesesteak

Venturing into the world of hearty sandwiches, this Beef Chuck Philly Cheesesteak stands out with its rich flavors and satisfying texture. Perfect for a quick dinner or a game-day snack, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

– For the beef: 1 lb beef chuck, thinly sliced, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the veggies: 1 green bell pepper, thinly sliced, 1 onion, thinly sliced
– For the cheese: 4 slices provolone cheese
– For serving: 4 hoagie rolls, split

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced beef chuck to the skillet, seasoning with salt and pepper. Cook for 3-4 minutes until browned, stirring occasionally. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove beef from skillet and set aside.
4. In the same skillet, add bell pepper and onion. Cook for 5 minutes until softened, stirring occasionally.
5. Return beef to the skillet, mixing with the veggies. Cook for another 2 minutes to combine flavors.
6. Lay provolone cheese slices over the beef and veggie mixture. Cover the skillet for 1 minute to melt the cheese. Tip: For extra meltiness, add a splash of water to the skillet before covering.
7. Divide the mixture evenly among the hoagie rolls. Tip: Lightly toast the rolls under a broiler for 1-2 minutes for added crunch.
Packed with juicy beef, melted cheese, and crisp veggies, this Philly Cheesesteak delivers a perfect bite every time. Serve with a side of pickles or hot sauce for an extra kick.

Beef Chuck and Barley Soup

You’ll love this Beef Chuck and Barley Soup for its hearty warmth and rich flavors, perfect for chilly evenings.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb beef chuck, cubed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 1 cup pearl barley
  • 1 bay leaf
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef chuck cubes. Sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Return beef to the pot. Add beef broth, barley, bay leaf, salt, pepper, and thyme. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until barley is tender. Tip: Stir occasionally to prevent sticking.
7. Remove bay leaf before serving. Taste and adjust seasoning if necessary. Tip: Let the soup rest for 10 minutes to enhance flavors.

Full of tender beef and chewy barley, this soup offers a satisfying texture. Serve with crusty bread for dipping or a sprinkle of fresh parsley for color.

Beef Chuck Ragu Pasta

Every home cook needs a hearty, comforting dish in their repertoire, and this Beef Chuck Ragu Pasta is just that. Easy to make and packed with flavor, it’s a weeknight winner.

Ingredients

• For the ragu:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup red wine
  • 28 oz canned crushed tomatoes
  • 2 cups beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
• For the pasta:
  • 1 lb pasta (rigatoni or pappardelle recommended)
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef chuck cubes. Brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic; cook for 1 minute.
3. Pour in red wine. Scrape the bottom of the pot to release any browned bits. Tip: This adds depth to the ragu.
4. Return beef to the pot. Add crushed tomatoes, beef broth, salt, pepper, and oregano. Stir to combine.
5. Bring to a simmer. Reduce heat to low. Cover and cook for 2.5 hours, stirring occasionally, until beef is tender. Tip: Low and slow cooking ensures melt-in-your-mouth beef.
6. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
7. Shred beef in the pot using two forks. Stir in cooked pasta and reserved pasta water as needed to loosen the sauce. Tip: Pasta water helps the sauce cling to the noodles.
8. Serve hot, garnished with Parmesan cheese and fresh basil leaves.

Ultimate comfort in a bowl, this ragu boasts tender beef and a rich, tomato-based sauce. Try serving it with a side of crusty bread to soak up every last bit.

Beef Chuck Tacos

These beef chuck tacos are a game-changer for taco night. Tender, flavorful, and easy to make, they’ll become a fast favorite.

Ingredients

• For the beef:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
• For the tacos:
  • 8 small corn tortillas
  • 1 cup diced onion
  • 1/2 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Preheat a large skillet over medium-high heat. Add olive oil.
2. Season beef chuck cubes with salt, pepper, garlic powder, onion powder, and cumin.
3. Add beef to the skillet. Sear for 3-4 minutes per side until browned. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until beef is fork-tender. Tip: Add a splash of water if the skillet gets too dry.
5. While beef cooks, warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm.
6. Shred the beef using two forks. Serve on tortillas topped with onion, cilantro, and a squeeze of lime.

Melt-in-your-mouth beef paired with fresh toppings makes these tacos irresistibly delicious. Try serving them with a side of charred corn for an extra smoky flavor.

Beef Chuck Bourguignon

Perfect for a cozy dinner, this Beef Chuck Bourguignon transforms humble ingredients into a rich, flavorful dish. Pair it with crusty bread or mashed potatoes for a satisfying meal.

Ingredients

• For the beef:
  • 2 lbs beef chuck, cut into 2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 cups red wine
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 1 bay leaf
• For finishing:
  • 8 oz mushrooms, quartered
  • 2 tbsp butter

Instructions

1. Preheat oven to 325°F.
2. Season beef with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear beef in batches until browned on all sides, about 3 minutes per batch. Tip: Avoid overcrowding to ensure proper browning.
5. Remove beef and set aside.
6. In the same pot, sauté onion and carrots until softened, about 5 minutes.
7. Add garlic and cook for 1 minute until fragrant.
8. Stir in tomato paste and cook for another minute.
9. Pour in red wine, scraping the bottom to deglaze.
10. Add beef broth, thyme, and bay leaf.
11. Return beef to the pot and bring to a simmer.
12. Cover and transfer to the oven. Cook for 2 hours until beef is tender. Tip: Check halfway to ensure liquid hasn’t reduced too much.
13. Meanwhile, melt butter in a skillet over medium heat.
14. Sauté mushrooms until golden, about 5 minutes. Tip: Don’t stir too often to allow browning.
15. Stir mushrooms into the stew after it’s done cooking.
16. Remove bay leaf before serving.

Velvety tender beef and earthy mushrooms swim in a deeply flavored wine sauce. Serve over creamy polenta for an extra indulgent twist.

Beef Chuck Meatballs

Overlooked yet incredibly versatile, beef chuck transforms into juicy, flavorful meatballs with the right technique.

Ingredients

• For the meatballs:
  • 1.5 lbs ground beef chuck
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 large egg
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
• For cooking:
  • 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef chuck, breadcrumbs, Parmesan, egg, parsley, salt, pepper, and garlic. Mix until just combined; overmixing makes tough meatballs.
3. Shape mixture into 1.5-inch balls. Tip: Wet hands prevent sticking.
4. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, 2 minutes per side. Don’t crowd the pan.
5. Transfer meatballs to a baking sheet. Bake for 10 minutes, or until internal temperature reaches 160°F. Tip: Use a meat thermometer for accuracy.
6. Let rest for 5 minutes before serving. Tip: Resting ensures juices redistribute.

Great for meal prep, these meatballs are tender inside with a slightly crisp exterior. Serve over spaghetti or as a hearty sub sandwich filling.

Beef Chuck and Mushroom Pie

Perfect for a cozy dinner, this Beef Chuck and Mushroom Pie combines hearty flavors with a flaky crust.

Ingredients

• For the filling:
  • 2 lbs beef chuck, cubed
  • 1 cup mushrooms, sliced
  • 1 onion, diced
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 2 tbsp flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup butter, chilled
  • 1/4 cup cold water
  • 1/2 tsp salt

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add beef chuck, browning on all sides, about 5 minutes.
3. Add onions and mushrooms to the skillet. Cook until softened, about 3 minutes.
4. Sprinkle flour over the mixture, stirring to coat. Gradually add beef broth, stirring constantly until the sauce thickens.
5. Season with salt and pepper. Remove from heat.
6. For the crust, mix flour and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs.
7. Add cold water, a tablespoon at a time, until the dough comes together.
8. Roll out half the dough to line a pie dish. Add the filling. Roll out the remaining dough to cover the pie. Seal edges.
9. Cut slits in the top crust for ventilation. Bake for 45 minutes, or until golden brown.
10. Let the pie rest for 10 minutes before serving.

Key to this dish’s appeal is the tender beef and earthy mushrooms enveloped in a rich gravy, all under a buttery crust. Serve with a side of steamed greens for a balanced meal.

Beef Chuck Stir Fry

Savory and satisfying, this Beef Chuck Stir Fry turns tough cuts tender with quick cooking and bold flavors.

Ingredients

• For the marinade:
  • 1 lb beef chuck, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sugar
• For the stir fry:
  • 2 tbsp vegetable oil
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 1/4 cup beef broth
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

Instructions

1. In a bowl, combine beef chuck slices with soy sauce, cornstarch, and sugar. Let marinate for 15 minutes.
2. Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add marinated beef in a single layer. Cook undisturbed for 2 minutes to sear.
3. Flip beef slices and cook for another 2 minutes until browned. Remove beef from wok and set aside.
4. Add remaining 1 tbsp vegetable oil to the wok. Stir in bell pepper and onion. Cook for 3 minutes until vegetables start to soften.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Return beef to the wok. Pour in beef broth, oyster sauce, and sesame oil. Stir everything together and cook for 2 more minutes until sauce thickens slightly.

Great for a quick dinner, this stir fry pairs perfectly with steamed rice. The beef stays juicy, and the sauce coats every bite with umami richness.

Beef Chuck Sliders

These beef chuck sliders are perfect for any gathering. Tender, flavorful, and easy to make, they’ll disappear fast.

Ingredients

• For the sliders:
  • 1.5 lbs beef chuck, ground
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 slider buns
• For the sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tsp mustard

Instructions

1. Preheat a skillet over medium-high heat. Add olive oil.
2. Form the ground beef into 12 small patties. Season both sides with salt and pepper.
3. Cook patties in the skillet for 3 minutes per side for medium doneness. Tip: Avoid pressing down on the patties to keep them juicy.
4. While the patties cook, mix mayonnaise, ketchup, and mustard in a small bowl to make the sauce.
5. Toast the slider buns lightly if desired. Tip: Toasting adds crunch and prevents sogginess.
6. Assemble the sliders by placing a patty on each bun bottom. Spread sauce on the bun tops before closing. Tip: Add a pickle slice for extra flavor.

Nowhere else will you find sliders this juicy and flavorful. Serve them with a side of sweet potato fries for a complete meal.

Beef Chuck and Potato Hash

Forget complicated breakfasts, this beef chuck and potato hash is straightforward and satisfying. It’s a hearty dish that combines tender beef with crispy potatoes for a perfect start to any day.

Ingredients

• For the hash:
  • 1 lb beef chuck, cubed
  • 2 large potatoes, diced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 2 eggs
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add beef chuck cubes to the skillet. Cook for 5 minutes, stirring occasionally, until browned on all sides.
3. Add diced potatoes to the skillet. Season with salt and black pepper. Stir to combine with the beef.
4. Reduce heat to medium. Cook for 15 minutes, stirring every 5 minutes, until potatoes are golden and crispy.
5. In a separate pan, melt butter over medium heat. Crack eggs into the pan. Cook for 3 minutes for sunny-side up, or until desired doneness.
6. Serve the hash hot, topped with the cooked eggs.

This hash delivers a satisfying crunch from the potatoes, balanced by the rich, tender beef. Top with a runny egg for extra richness, or serve alongside a crisp green salad for contrast.

Beef Chuck Kebabs

Versatile and hearty, beef chuck kebabs are a crowd-pleaser that pack flavor in every bite. Perfect for grilling season, they’re simple to prepare and endlessly customizable.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
• For the kebabs:
  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 1 large bell pepper, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, and smoked paprika for the marinade.
2. Add beef chuck cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (400°F). Tip: Soak wooden skewers in water for 30 minutes to prevent burning.
4. Thread marinated beef, bell pepper, and red onion onto skewers, alternating between ingredients.
5. Grill kebabs for 10-12 minutes, turning every 3 minutes for even cooking. Tip: Use a meat thermometer to ensure beef reaches an internal temperature of 145°F for medium-rare.
6. Let kebabs rest for 5 minutes before serving. Tip: Squeeze fresh lemon juice over kebabs for a bright finish.

Tender and juicy, these beef chuck kebabs boast a smoky depth from the marinade. Serve them over a bed of fluffy couscous or with a side of tzatziki for a refreshing contrast.

Beef Chuck and Lentil Soup

Beef chuck and lentil soup is a hearty, comforting dish perfect for chilly evenings. Bold flavors meld together in this one-pot wonder, making it a family favorite.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb beef chuck, cubed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the lentils and seasoning:
  • 1 cup dried lentils, rinsed
  • 6 cups beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef chuck cubes. Sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Add diced onion, carrots, celery, and minced garlic. Sauté until vegetables soften, about 5 minutes.
4. Stir in rinsed lentils, beef broth, salt, pepper, and thyme. Bring to a boil.
5. Reduce heat to low. Cover and simmer for 45 minutes, or until lentils are tender. Tip: Stir occasionally to prevent sticking.
6. Check seasoning and adjust if necessary. Tip: For a thicker soup, simmer uncovered for an additional 10 minutes.

Rich and savory, this soup boasts tender beef and creamy lentils. Serve with crusty bread for dipping or top with a dollop of sour cream for extra richness.

Beef Chuck with Creamy Polenta

Zesty and comforting, this dish combines tender beef chuck with smooth, creamy polenta for a hearty meal. Perfect for chilly evenings, it’s a straightforward recipe with rich flavors.

Ingredients

• For the beef chuck:
  • 2 lbs beef chuck, cut into 2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 cups beef broth
• For the polenta:
  • 1 cup polenta
  • 4 cups water
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp butter
  • 1/2 tsp salt

Instructions

1. Preheat oven to 325°F.
2. Season beef chuck with salt and pepper.
3. Heat olive oil in a large oven-proof pot over medium-high heat.
4. Sear beef cubes until browned on all sides, about 3 minutes per side. Remove and set aside.
5. In the same pot, sauté onion and garlic until soft, about 5 minutes.
6. Return beef to the pot. Add beef broth. Bring to a simmer.
7. Cover and transfer to the oven. Cook until beef is tender, about 2 hours.
8. For the polenta, bring water to a boil in a medium saucepan.
9. Whisk in polenta and salt. Reduce heat to low. Cook, stirring often, until thickened, about 30 minutes.
10. Stir in heavy cream, Parmesan, and butter until smooth.
11. Serve beef chuck over creamy polenta.

Key to this dish’s appeal is the contrast between the fork-tender beef and the velvety polenta. For an extra touch, garnish with fresh herbs or a drizzle of truffle oil before serving.

Beef Chuck and Vegetable Stir Fry

A quick, hearty meal that’s perfect for weeknights, this Beef Chuck and Vegetable Stir Fry brings together tender meat and crisp veggies in a savory sauce. Ready in under 30 minutes, it’s a foolproof dish for any skill level.

Ingredients

For the stir fry:

• 1 lb beef chuck, thinly sliced
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned

For the sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat until shimmering.
2. Add beef chuck slices in a single layer. Cook for 2 minutes without stirring to sear.
3. Flip beef slices and cook for another 2 minutes. Remove from pan and set aside.
4. Heat remaining 1 tbsp oil in the same pan. Add broccoli, bell pepper, and carrot. Stir fry for 3 minutes until vegetables are crisp-tender.
5. Tip: Cut vegetables uniformly for even cooking.
6. Return beef to the pan with vegetables.
7. In a small bowl, whisk together soy sauce, oyster sauce, sugar, and water. Pour over beef and vegetables.
8. Tip: Adjust sauce thickness by simmering longer for a thicker consistency.
9. Stir fry for another 2 minutes until everything is well coated and heated through.
10. Tip: For extra flavor, garnish with sliced green onions or sesame seeds before serving.

Great for a quick dinner, this stir fry offers a perfect balance of textures and flavors. Serve over steamed rice or noodles for a complete meal.

Beef Chuck with Garlic Butter

Savory and rich, this beef chuck with garlic butter is a straightforward dish that delivers deep flavors with minimal fuss.

Ingredients

• For the beef:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic butter:
  • 4 tbsp unsalted butter, softened
  • 3 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat a large skillet over medium-high heat. Add olive oil.
2. Season beef cubes with salt and pepper. Add to skillet in a single layer. Sear for 3 minutes per side until browned. Tip: Do not overcrowd the skillet to ensure proper searing.
3. Reduce heat to medium. Continue cooking beef for 10 minutes, stirring occasionally, until cooked through.
4. While beef cooks, mix butter, garlic, and parsley in a small bowl until combined. Tip: Softened butter blends more easily with other ingredients.
5. Remove skillet from heat. Add garlic butter to beef, stirring until melted and evenly coated. Tip: Let the residual heat melt the butter to prevent burning the garlic.

Flaky and tender, the beef chuck pairs wonderfully with the creamy garlic butter. Serve over mashed potatoes or with crusty bread to soak up the extra sauce.

Conclusion

Perfect for any meal, our roundup of 22 Delicious Beef Chuck Recipes offers something for every occasion. From cozy family dinners to festive gatherings, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!