18 Flavorful Beef Chuck Recipes for Family Dinners

Looking for hearty, budget-friendly meals that’ll have your family asking for seconds? Beef chuck is your secret weapon—tender, flavorful, and perfect for everything from cozy stews to melt-in-your-mouth roasts. Whether you’re craving Sunday comfort food or a quick weeknight dinner, these 18 delicious recipes will turn this humble cut into something extraordinary. Let’s dig in and discover your next family favorite!

Slow Cooker Beef Chuck Roast with Vegetables

This slow cooker beef chuck roast turns impossibly tender while infusing carrots and potatoes with rich, savory flavor—perfect for a hands-off dinner that feels like a hug in a bowl.

• 3 lb beef chuck roast
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 2-inch chunks
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

1. Heat 2 tbsp olive oil in a skillet over medium-high. Sear the beef chuck roast on all sides until deeply browned (about 4 minutes per side). Transfer to the slow cooker.
2. In the same skillet, sauté 1 yellow onion (sliced) and 3 cloves garlic (minced) for 2 minutes until fragrant. Spread over the roast.
3. Arrange baby potatoes (halved) and carrots (cut into chunks) around the beef. Pour in 1 cup beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp tomato paste. Sprinkle with 1 tsp dried thyme, 1 tsp smoked paprika, 1.5 tsp salt, and 1/2 tsp black pepper.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef shreds easily with a fork.

The slow cooker transforms the beef into melt-in-your-mouth bites while the vegetables soak up every drop of the savory, slightly smoky sauce.

Tip: For extra depth, deglaze the skillet with a splash of red wine after sautéing the onions and add it to the slow cooker.

Braised Beef Chuck Stew with Red Wine

This rich, slow-cooked stew is the ultimate comfort food—tender beef, velvety sauce, and a deep red wine flavor that’ll have everyone asking for seconds.

Ingredients:

• 2 lbs beef chuck, cut into 1½-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, cut into ½-inch rounds
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups beef broth
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 bay leaves

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until deeply caramelized, about 5 minutes per side. Transfer to a plate.
2. Add the onion and carrots to the pot. Cook for 5 minutes until softened, then stir in 3 minced garlic cloves and 2 tbsp tomato paste until fragrant, about 1 minute.
3. Pour in 2 cups red wine, scraping up any browned bits. Simmer for 3 minutes to reduce slightly, then add 2 cups beef broth, 1 tbsp balsamic vinegar, 1 tsp thyme, 1 tsp salt, ½ tsp black pepper, and 2 bay leaves. Return the beef to the pot.
4. Cover and simmer on low heat for 2½–3 hours, stirring occasionally, until the beef shreds easily with a fork. Discard bay leaves before serving.

The magic here? The red wine reduces into a glossy, luxurious sauce that clings to every bite of melt-in-your-mouth beef. Serve over mashed potatoes for the ultimate cozy meal.

Tip: For extra depth, refrigerate the stew overnight—the flavors deepen beautifully!

Beef Chuck Pot Roast with Garlic and Herbs

This melt-in-your-mouth pot roast is slow-cooked to perfection with garlic, fresh herbs, and a rich, savory broth—comfort food at its finest.

Ingredients

• 3–4 lb beef chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 6 garlic cloves, minced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat oven to 325°F. Pat the beef chuck roast dry, then rub all over with 1 tbsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add 6 minced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme to the pot; sauté for 30 seconds until fragrant.
4. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits. Return the roast to the pot, cover, and braise in the oven for 3–3.5 hours until fork-tender.

The slow braise transforms the beef into buttery-soft shreds, while the garlic and herbs infuse every bite with cozy depth. Serve over mashed potatoes to soak up the rich juices.

Tip: For extra flavor, add halved baby potatoes and carrots to the pot during the last hour of cooking.

Spicy Korean-Style Beef Chuck Stir-Fry

This Spicy Korean-Style Beef Chuck Stir-Fry brings bold, fiery flavors to your weeknight dinner with minimal fuss—just tender beef, a sticky-sweet glaze, and a kick of heat!

• 1.5 lbs beef chuck, thinly sliced against the grain
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp gochujang, 1 tbsp sesame oil, minced garlic, grated ginger, and 1/2 tsp black pepper. Add the beef, tossing to coat, and marinate for 15 minutes at room temperature.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef (reserving marinade) and stir-fry for 4–5 minutes until browned but still slightly pink.
3. Pour in the reserved marinade and cook for 1–2 minutes longer, stirring constantly, until the sauce thickens and clings to the beef.
4. Garnish with sliced green onions and sesame seeds.

The magic here? The gochujang caramelizes into a glossy, spicy-sweet crust on the beef, while the sesame oil adds a nutty depth. Serve it over rice to soak up every drop!

Tip: Freeze the beef for 30 minutes before slicing—it makes thin cuts way easier.

Beef Chuck Chili with Beans and Cornbread

This hearty chili pairs tender beef chuck with smoky spices and a sweet cornbread topping for the ultimate comfort food combo.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 box (8.5 oz) cornbread mix (plus required ingredients per package)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe pot over medium-high. Brown beef chuck in batches, 3–4 minutes per side. Transfer to a plate.
2. Add onion, garlic, and bell pepper to the pot. Cook 5 minutes until softened. Stir in 2 tbsp chili powder, 1 tbsp cumin, and 1 tsp smoked paprika; cook 1 minute until fragrant.
3. Return beef to pot with crushed tomatoes, kidney beans, black beans, beef broth, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered 30 minutes, stirring occasionally.
4. Prepare cornbread mix according to package. Drop spoonfuls over chili, then bake 20 minutes until golden and a toothpick comes out clean.

The cornbread bakes right on top of the chili, soaking up flavors while keeping its fluffy texture—no need for a separate pan!

Tip: For extra depth, stir 1 tbsp cocoa powder into the chili with the spices.

Beef Chuck Ragu with Pappardelle Pasta

This rich, slow-simmered ragu clings perfectly to wide pappardelle noodles, making it the ultimate comfort dish for a cozy night in.

Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, finely diced
• 3 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 (28-oz) can crushed tomatoes
• 2 cups beef broth
• 2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb pappardelle pasta
• 1/4 cup chopped fresh parsley
• Grated Parmesan, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium-high. Sear beef in batches until browned (about 5 minutes per batch). Transfer to a plate.
2. Add onion and carrots to the pot; cook 5 minutes until softened. Stir in garlic and tomato paste; cook 1 minute until fragrant.
3. Pour in red wine, scraping up browned bits. Simmer 3 minutes until reduced by half. Add crushed tomatoes, beef broth, oregano, salt, pepper, and seared beef. Bring to a boil, then reduce heat to low. Cover and simmer 2.5 hours, stirring occasionally, until beef shreds easily.
4. Cook pappardelle according to package directions. Drain, reserving 1/2 cup pasta water.
5. Shred beef directly in the pot using two forks. Toss pasta with ragu, adding pasta water as needed to loosen. Stir in parsley.
6. Serve topped with Parmesan.

The long braise transforms the beef into melt-in-your-mouth tenderness while the wine adds a luxurious depth. Tip: For extra richness, stir in a tablespoon of butter at the end!

Grilled Beef Chuck Steaks with Chimichurri Sauce

Juicy, flavorful chuck steaks get a vibrant upgrade with a zesty homemade chimichurri—perfect for your next backyard cookout.

Ingredients:

• 2 (1-inch thick) beef chuck steaks (about 1.5 lbs total)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 cup packed fresh parsley leaves
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Prep the steaks: Pat the beef chuck steaks dry, then rub with 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp olive oil. Let sit at room temperature for 20 minutes.
2. Make the chimichurri: In a food processor, pulse 1 cup parsley, 3 cloves minced garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes until finely chopped but not puréed. Set aside.
3. Grill the steaks: Heat a grill or grill pan to high (450°F). Cook the steaks for 5 minutes per side for medium-rare (135°F internal temp), or until desired doneness. Rest for 5 minutes.
4. Serve: Slice the steaks against the grain and drizzle generously with chimichurri sauce.

The bold garlicky-herb chimichurri cuts through the richness of the beef, making every bite bright and balanced.

Tip: For extra-tender chuck steaks, score the edges lightly with a knife to prevent curling on the grill.

Beef Chuck Tacos with Fresh Salsa

These tender, slow-cooked beef chuck tacos are packed with rich flavor and topped with a bright, zesty salsa—perfect for taco night done right.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup beef broth
• 1/2 cup diced red onion
• 1 jalapeño, seeded and minced
• 1 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 8 corn tortillas, warmed

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Season beef chuck with salt, cumin, smoked paprika, and black pepper. Sear until browned on all sides, about 8 minutes total.
2. Pour in beef broth, scraping up any browned bits. Cover and simmer on low for 2.5–3 hours, until meat shreds easily with a fork.
3. Meanwhile, combine red onion, jalapeño, tomatoes, cilantro, and lime juice in a bowl. Toss gently to make the salsa.
4. Shred the beef directly in the pot, mixing it with the juices. Serve on warm tortillas and top with fresh salsa.

The magic here? The slow-cooked beef melts into savory shreds, while the salsa adds a crisp, tangy contrast that’s downright addictive.

Tip: For extra depth, toast the tortillas lightly on a dry skillet until fragrant.

Beef Chuck and Barley Soup

This hearty soup is the ultimate comfort food—tender beef, chewy barley, and savory veggies simmered to perfection in a rich broth.

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium beef broth
• 1 cup pearl barley, rinsed
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add beef chuck and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.
3. Return the beef to the pot. Pour in 6 cups beef broth, then add 1 cup barley, 1 bay leaf, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until beef is tender and barley is plump.
5. Discard the bay leaf. Stir in 2 tbsp parsley and serve hot.

The slow simmer melds the flavors beautifully, while the barley adds a satisfying chew that makes every spoonful extra cozy.

Tip: For deeper flavor, brown the beef in batches to avoid overcrowding the pot.

Beef Chuck Meatballs in Tomato Basil Sauce

These tender, juicy meatballs simmered in a rich tomato basil sauce are the ultimate comfort food—perfect for cozy weeknights or impressing guests.

Ingredients

• 1 lb ground beef chuck (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 (28 oz) can crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1 tbsp sugar
• 1/2 tsp red pepper flakes (optional)

Instructions

1. In a bowl, combine ground beef chuck, breadcrumbs, Parmesan, egg, half the minced garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently, then roll into 1.5-inch meatballs (about 18).
2. Heat olive oil in a large skillet over medium-high. Brown meatballs in batches, turning occasionally, for 5–6 minutes total. Transfer to a plate.
3. In the same skillet, sauté remaining garlic for 30 seconds. Add crushed tomatoes, basil, sugar, red pepper flakes (if using), remaining 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes.
4. Return meatballs to the skillet, spooning sauce over them. Cover and simmer on low for 15–20 minutes, until cooked through. Serve hot.

The beef chuck adds incredible richness, while the fresh basil brightens the sauce beautifully—no one will guess it’s mostly pantry staples!

Tip: For extra flavor, let the sauce rest for 10 minutes off the heat before serving.

Beef Chuck Burgers with Caramelized Onions

These juicy, flavor-packed burgers get their richness from well-marbled chuck and a sweet-savory topping of slow-cooked onions.

Ingredients:

• 1.5 lbs ground beef chuck (80/20 blend)
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp brown sugar
• 4 brioche burger buns, toasted

Instructions:

1. Melt 1 tbsp butter with 1 tbsp olive oil in a skillet over medium-low heat. Add sliced onions and cook for 25 minutes, stirring occasionally, until deep golden. Stir in 1/2 tsp salt and 1/2 tsp brown sugar; cook 5 more minutes. Remove from heat.
2. Meanwhile, gently mix ground chuck with 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Form into 4 patties, pressing a thumbprint into each center.
3. Grill or sear patties over medium-high heat for 4 minutes per side for medium (160°F internal temp). Melt remaining 1 tbsp butter on buns during the last minute.
4. Assemble burgers with caramelized onions piled high. The onions’ jammy sweetness balances the beef’s bold savoriness perfectly.

Tip: For extra melty goodness, top burgers with blue cheese during the last minute of cooking.

Beef Chuck Kabobs with Bell Peppers and Pineapple

These juicy kabobs balance savory beef with sweet pineapple and crisp bell peppers—perfect for grilling season!

Ingredients:

• 1.5 lbs beef chuck, cut into 1.5-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 2 cups fresh pineapple chunks (1-inch)
• 3 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp olive oil, 1 tbsp honey, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Add beef cubes, tossing to coat. Marinate for 30 minutes at room temperature.
2. Thread beef, bell peppers, and pineapple onto skewers, alternating ingredients.
3. Grill over medium-high heat (400°F) for 8–10 minutes, turning occasionally, until beef reaches 135°F (medium-rare) or desired doneness.

The caramelized pineapple adds a tropical sweetness that pairs magically with the smoky paprika-rubbed beef.

Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.

Beef Chuck Stroganoff with Egg Noodles

This hearty stroganoff delivers rich, savory flavors with tender beef chuck and a creamy mushroom sauce—perfect for cozy weeknight dinners.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 8 oz wide egg noodles
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Brown the beef chuck in batches, 3–4 minutes per side. Transfer to a plate.
2. In the same skillet, add 1 tbsp olive oil, then sauté the onion and mushrooms for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Sprinkle 2 tbsp flour over the veggies, stirring for 1 minute. Gradually pour in 1.5 cups beef broth, scraping up browned bits. Add 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until slightly thickened.
4. Return the beef to the skillet. Cover and simmer on low for 1.5 hours until fork-tender, stirring occasionally.
5. Meanwhile, cook the egg noodles according to package directions. Drain and set aside.
6. Off heat, stir in 1/2 cup sour cream until creamy. Serve over noodles, garnished with parsley.

The slow simmer transforms the beef into melt-in-your-mouth bites, while the tangy sour cream balances the deep umami sauce.

Tip: For extra richness, swap half the beef broth for dry red wine.

Beef Chuck and Mushroom Risotto

This rich, meaty risotto combines tender beef chuck and earthy mushrooms for a comforting dish that feels like a hug in a bowl.

Ingredients:

• 1 lb beef chuck, cut into 1-inch cubes
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 4 cups beef broth, warmed
• 1/2 cup dry white wine
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season beef chuck with 1/2 tsp salt and 1/4 tsp black pepper. Sear until browned on all sides, about 6 minutes total. Remove and set aside.
2. In the same pot, melt 1 tbsp butter with remaining 1 tbsp olive oil. Add mushrooms and cook until golden, about 5 minutes. Stir in onion and garlic, cooking until soft (3 minutes).
3. Add Arborio rice, stirring to coat in the fats. Pour in white wine, scraping up browned bits, and cook until mostly evaporated (2 minutes).
4. Return beef to the pot. Begin adding warm broth 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more (about 20 minutes total).
5. When rice is al dente and creamy, stir in remaining 1 tbsp butter, Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and thyme. Cover and let rest 5 minutes before serving.

The magic here? The beef chuck braises right in the risotto, infusing every bite with deep flavor while staying fork-tender.

Tip: For extra richness, stir in a splash of cream with the final butter addition.

Beef Chuck Shepherd’s Pie with Mashed Potatoes

This hearty, stick-to-your-ribs classic gets extra richness from slow-cooked beef chuck and a fluffy mashed potato blanket.

Ingredients

• 1.5 lbs beef chuck, cut into ½-inch cubes
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1.5 cups beef broth
• 1 cup frozen peas
• 1.5 lbs russet potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup whole milk
• ½ tsp salt (for potatoes)
• ¼ tsp black pepper (for potatoes)

Instructions

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown beef chuck in batches, 5 minutes per batch. Set aside.
2. In same pot, sauté onion and carrots for 5 minutes. Add 3 cloves garlic, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and 1 tsp thyme; cook 1 minute.
3. Return beef to pot with 1.5 cups beef broth. Simmer covered for 1.5 hours until tender. Stir in 1 cup peas.
4. Meanwhile, boil potatoes until soft (15 mins). Drain, mash with 4 tbsp butter, ½ cup milk, ½ tsp salt, and ¼ tsp pepper.
5. Spread mashed potatoes over beef mixture. Bake at 375°F for 25 minutes until bubbly and golden.

The slow-cooked beef melts into the savory gravy, while the mashed potatoes crisp up just enough at the edges for perfect texture contrast.

Tip: For extra depth, deglaze the pot with a splash of red wine after browning the beef.

Beef Chuck Curry with Coconut Milk and Jasmine Rice

This rich, aromatic curry simmers tender beef chuck in a creamy coconut sauce—perfect for spooning over fluffy jasmine rice.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 (14-oz) can coconut milk
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Cooked jasmine rice, for serving
• Fresh cilantro, for garnish

Instructions

1. Heat vegetable oil in a Dutch oven over medium-high. Brown beef chuck on all sides, 6–8 minutes total. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, ginger, red curry paste, and turmeric; cook 1 minute until fragrant.
3. Pour in coconut milk and beef broth, scraping up browned bits. Stir in brown sugar and fish sauce, then return beef to the pot. Simmer covered on low for 1.5 hours until beef is fork-tender.
4. Stir in lime juice. Serve over jasmine rice, garnished with cilantro.

The slow simmer melts the beef into buttery bites, while the coconut milk balances the curry’s heat with a silky sweetness.

Tip: For deeper flavor, refrigerate the curry overnight and reheat before serving—the spices bloom beautifully!

Beef Chuck Goulash with Paprika and Sour Cream

This hearty goulash is pure comfort in a bowl—tender beef chuck simmered with sweet paprika and finished with a creamy swirl of sour cream.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (14.5 oz) can diced tomatoes
• 2 cups beef broth
• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add the beef chuck and sear until browned on all sides, about 6–8 minutes. Transfer to a plate.
2. In the same pot, add the onion and cook until softened, about 5 minutes. Stir in 2 cloves minced garlic, 2 tbsp sweet paprika, 1 tsp caraway seeds, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
3. Return the beef to the pot. Add the diced tomatoes and beef broth, scraping up any browned bits. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until the beef is fork-tender.
4. Stir in 1/2 cup sour cream until just combined. Garnish with 2 tbsp chopped parsley before serving.

The sour cream melts into the rich paprika broth, creating a velvety sauce that clings to every bite of beef. Serve over egg noodles or with crusty bread to soak it all up.

Tip: For extra depth, use half sweet and half smoked paprika—just don’t skip the caraway seeds; they’re the secret to authentic flavor!

Beef Chuck Philly Cheesesteak Sandwiches

Juicy, tender beef chuck melts into caramelized onions and peppers, then gets smothered in gooey cheese—this sandwich is pure comfort in every bite.

Ingredients:

• 1.5 lbs beef chuck roast, thinly sliced
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 8 slices provolone cheese
• 4 hoagie rolls, toasted

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the onion and bell pepper, cooking for 8–10 minutes until softened and lightly charred. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Season the beef chuck with kosher salt, black pepper, and garlic powder, then cook in batches for 2–3 minutes per side until browned but still slightly pink.
3. Return the onions and peppers to the skillet, tossing with the beef. Layer provolone slices over the mixture, cover, and let melt for 1–2 minutes.
4. Divide the cheesy beef mixture among the toasted hoagie rolls, scraping the skillet for every last bit of flavor.

The key here? Thinly slicing the beef chuck against the grain—it guarantees that melt-in-your-mouth tenderness without fancy cuts.

Tip: For extra richness, swipe a little garlic butter on the rolls before toasting.

Conclusion

With these 18 flavorful beef chuck recipes, family dinners just got a whole lot tastier! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these hearty meals too. Happy cooking!