• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Cookbooks
    • The Classic Slow Cooker
    • The Cupboard To Table Cookbook
  • Recipe Box
  • About Me
    • Media/PR
    • Contact
    • Privacy
Home » Beef » Braised Boneless Chuck Steak

Braised Boneless Chuck Steak

September 27, 2015 by Judith Hanneman

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Braised Chuck Steak

Chuck steak is one of the most flavorful cuts of beef. Here it is braised to perfection in an herb gravy.

I love the flavor of chuck. I think it’s one of the most if not the most, flavorful cut of beef.

Chuck is versatile too. If you get a really good grade, you can even broil it and eat it as you do strip or Porterhouse. In fact, if I had my choice for a steak dinner, I’d choose chuck over Porterhouse because of the great flavor.

The flavor, of course, comes from the amount of fat. No lie–chuck can be a bit on the fatty side because it’s well marbled. Fat imparts flavor and there’s no way of getting around that.

Braised Chuck Steak

My store had boneless chuck steaks or roasts on sale this week. I chose the steaks over the roast, mainly because the “roast” cut is a little bit too thick and that one really can’t be eaten like a steak. With the “steak” cut, you can either braise or broil.

Since the weather is turning very fall-ish here, I chose to braise these steaks because when the evenings start to get a nip in them, you automatically think of comfort food. And what’s more comforting than a stew or pot roast?

As far as the fat issue, what I usually do when cooking stovetop is to cook it earlier in the day so I can refrigerate the accumulated juices so the fat congeals and can easily be skimmed off. Then I reheat everything and make the gravy and serve.

Braised Chuck Steak

The gravy tastes wonderful! I used the leftover bit of seasoned flour mixed with water to thicken. I used commercial concentrated beef stock (Knorr to be exact), but any rich beef stock can be used in it’s place. Even humble stock cubes. If you use the Knorr concentrate (the jellied stuff in the tubs) or the stock cubes (use 2), just add a cup of water.  I jazzed my stock up with a bit of thyme thrown in. I’d dehydrated some clippings from my plant and used those–about 4 pieces 2-inches long, but you can use the kind you buy in the spice aisle too.

 

Braised Chuck Steak
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Braised Boneless Chuck Steak

Chuck steak is one of the most flavorful cuts of beef. Here it is braised to perfection in an herb gravy.
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: beef, Comfort Foods, skillet dinners, Slow Cooker
Cuisine: American
Keyword: beef recipe, chuck steak
Servings: 4
Calories: 791kcal
Author: Judith Hannemann

Ingredients

  • 1 boneless chuck steak about 2-3 lbs
  • 1 cup rich beef stock
  • 1/4 tsp thyme -or- 2-3 sprigs of fresh
  • 1 1/2 lbs small red potatoes -or-regular size cut in quarters
  • 8 oz baby carrots
  • 2 tbsp oil for browning
  • 1/2-1 tsp Gravy Master optional

SEASONED FLOUR

  • 1/3 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  • Mix seasoned flour ingredients on a plate.
  • Heat oil in a large skillet over medium-high heat.
  • When oil begins to shimmer, dredge steak in the seasoned flour on both sides.
  • Brown meat well, about 5 minutes each side.
  • Remove meat from pan.
  • Add the stock, scraping up all the browned bits in the pan.
  • Add meat back to pan and bring to boil. Reduce heat to low, cover and simmer for 1-1 1/2 hours.
  • At this point, I remove the meat from the pan and pour off the juices and refrigerate for about an hour or until the fat is congealed. If you don't wish to do this, then continue with the preparation in the next step
  • Add carrots and potatoes to the skillet.
  • Cover and simmer on low for about 30 minutes, or until potatoes and carrots are tender.
  • Remove meat and veggies from the pan; cover and keep warm.
  • Mix about 2-3 tbs of the remaining seasoned flour with 1/4 cup of water, mixing until the liquid is free from lumps (I put this in a lidded glass jar and just shake it)
  • Stir seasoned flour/water mix into stock in pan, mixing well so there are no lumps.
  • Cook gravy for 3-5 minutes to cook the flour. Stir in Gravy Master, if using.
  • Either pour gravy over the steak & veggies or place in a gravy boat so everyone can help themselves.
  • SLOW COOKER DIRECTIONS:
  • Brown chuck steak as in regular directions
  • Place meat in slow cooker
  • Add the stock, thyme, potatoes and carrots.
  • Cook on low about 6 hours, high about 3 hours (all cookers cook differently and these are the minimum times)
  • Thicken gravy if desired as in regular directions.

Nutrition

Serving: 1serving | Calories: 791kcal | Carbohydrates: 41g | Protein: 78g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 224mg | Sodium: 1016mg | Potassium: 2292mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7839IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 10mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Pin
Share
Tweet
Share

More from The Midnight Baker!

Filed Under: Beef, Comfort Foods, Skillet Dinners, Slow Cooker Tagged With: beef, chuck, family dinners, pot roast, steak

Previous Post: « Garlic Asiago Fingerling Potatoes
Next Post: Crock Pot Herbed Rotisserie Chicken »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2020. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Liz says

    September 27, 2015 at 3:42 pm

    Yum – thank you. Have a great day and a wonderful week.

    • Judith Hanneman says

      September 27, 2015 at 3:50 pm

      You too!!! <3

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

“Must Try” Recipes

Great Italian herb flavored chicken in a cheesy asiago sauce that can be made on the stovetop or slow cooker.

Italian Chicken Thighs

Jazzed up beans and tasty kielbasa form the base and topped off with delicious cheddary biscuits

Kielbasa & Beans with Cheddar Biscuits

Delicious and easy pork stir fry with the great taste of garlic and cooling bok choy.

Garlic Pork With Bok Choy

Slow Cooker Classic Pot Roast

Follow by Email

Subscriber exclusive: e-cookbook with subscription*

*Link to download will be in your confirmation email.

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery my photos on tastespotting my foodepix gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2019 • BAKEATMIDNITE.COM • PRIVACY POLICY