Tender Oven-Braised Chuck Steak Recipe

If you’re looking for a comforting, hearty meal, this oven-braised chuck steak is just what you need. Imagine tender, juicy beef that falls apart with just a fork, infused with rich flavors from herbs and spices. This dish is not only satisfying but also surprisingly simple to prepare, making it ideal for weeknight dinners or special occasions.

This oven-braised chuck steak is a delightful blend of savory and slightly sweet flavors. The slow cooking process allows the beef to absorb the aromatic ingredients, resulting in a dish that’s savory, tender, and incredibly flavorful. You’ll find yourself dreaming about those leftovers!

The Ultimate Comfort Food: Oven-Braised Chuck Steak

A succulent piece of oven-braised chuck steak in gravy, garnished with parsley and surrounded by vegetables.

This recipe features chuck steak, known for its rich flavor and tenderness when braised. Cooked low and slow in a savory broth with fresh herbs, vegetables, and a touch of red wine, this dish is comfort food at its finest.

Ingredients

2-3 lbs chuck steak
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C).
Sear the Steak: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the chuck steak with salt and pepper, then sear on both sides until browned (about 4-5 minutes per side). Remove the steak and set aside.
Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened (about 5-7 minutes). Stir in the garlic and cook for an additional minute.
Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes until slightly reduced.
Add the Remaining Ingredients: Stir in the beef broth, tomato paste, thyme, and bay leaf. Return the chuck steak to the pot, ensuring it’s submerged in the liquid.
Braise the Steak: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the steak is fork-tender.
Finish and Serve: Once done, remove the pot from the oven. Let it rest for a few minutes before slicing. Serve the steak with the braising liquid and vegetables, garnished with fresh parsley.