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Meat · Beef

Beef chuck

Beef chuck from the shoulder: well-marbled, sinewy meat that turns meltingly tender in stews and braises.

Also called: stewing beef, braising steak, beef stew meat, chuck roast

A kind of beef

61 recipes with it

What it is

Chuck comes from the shoulder and neck, a well-exercised area with plenty of marbling and connective tissue. Sold as roasts, braising steaks or diced 'stewing beef', it is tough if cooked quickly but becomes tender and rich after long, gentle cooking. It is also a favourite cut for mincing into burgers.

How it’s used

  • Beef stew, bourguignon and goulash
  • Curries, rendang and stifado
  • Pot roast
  • Chilli with chunks of beef
  • Pulled or shredded beef

Characteristics

Taste
Deeply beefy.
Texture
Firm and chewy raw; tender and gelatinous after long cooking.
When cooked
Brown in batches first for flavour, then simmer below a boil until a fork slides in easily, usually 2–3 hours.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze. Stews often taste better the next day; cool and refrigerate within a couple of hours.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
  • Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.

Nutrition per 100 g

Energy
128 kcal
Protein
21.75 g
Carbohydrate
0.16 g
Fat
4.48 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Beef, chuck for stew, separable lean and fat, all grades, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with beef chuck

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