June Recipe of the Month

May 28, 2026

BRAISED CHUCK STEAK

Chuck steak is one of those cuts that proves great beef doesn’t have to be complicated. Taken from the shoulder portion of the animal, chuck is known for its deep, rich beef flavor. While it’s naturally a little firmer than premium grilling steaks, low-and-slow cooking makes it tender and comforting, hard to beat.

Braising is one of the best ways to cook chuck steak because it allows the meat to slowly break down while absorbing flavors from the broth, herbs, and vegetables. After a few hours of cooking, the result is fork-tender beef with a rich, savory sauce that feels like classic comfort food at its best.

This recipe keeps things simple with ingredients you likely already have in the kitchen: onions, garlic, beef broth, carrots, and potatoes. Everything cooks together in one pot, making it a great option for busy evenings or relaxed weekend meals.

We also love this recipe because it highlights how versatile beef can be. While ribeyes and strips are perfect for quick grilling, cuts like chuck reward patience and slow cooking with incredible flavor and tenderness.

Serve this braised chuck steak with crusty bread, mashed potatoes, or over rice to soak up every bit of the broth. It’s hearty, satisfying, and exactly the kind of meal that brings everyone to the table.

If you try this recipe, let us know how it turned out, and don’t forget to check out this month’s Carnivore Collection bundle for even more steak favorites to enjoy at home.

Ingredients

2 chuck steaks
Salt and black pepper
2 tablespoons olive oil
1 yellow onion, sliced
3–4 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 tablespoons tomato paste
3 carrots, cut into chunks
2 cups baby potatoes or quartered potatoes
Fresh parsley for garnish

Instructions

Step 1: Season and Sear

Pat the chuck steaks dry and season generously with salt and pepper on both sides. Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. Sear the steaks for about 3–4 minutes per side until a deep brown crust forms. Remove and set aside.

Step 2: Build the Flavor

In the same pan, add the sliced onions and cook until softened and lightly caramelized, about 5–7 minutes. Stir in the garlic and cook for another minute.

Add the tomato paste, Worcestershire sauce, smoked paprika, and thyme. Stir everything together until fragrant.

Step 3: Braise

Pour in the beef broth and scrape the bottom of the pan to loosen all the flavorful browned bits. Return the chuck steaks to the pot along with the carrots and potatoes.

Bring everything to a gentle simmer, then cover with a lid.

Step 4: Slow Cook Until Tender

Reduce heat to low and cook for about 2½–3 hours, or until the chuck steak is fork tender. You can also transfer the covered pot to a 325°F oven for the same amount of time.

Step 5: Serve

Serve the braised chuck steak with the vegetables and spoon plenty of the rich broth over the top. Garnish with fresh parsley if desired.

Tips

Chuck steak gets more tender the longer it cooks low and slow.
Serve with crusty bread, mashed potatoes, or rice to soak up the sauce.
Leftovers make incredible sandwiches the next day.