12 Beef Chuck Recipes That Make An Affordable Cut Shine

Overhead view of a half of dish of Egyptian fatta
Serious Eats / Jen Causey

If you’ve been looking at your shopping cart and wondering “where’s the beef?” you’re not alone. Steak may not be in everyone’s budget these days, but that doesn’t mean you can’t enjoy a luxurious boeuf Bourguignon or smoky slices of barbecued beef when you’ve got an affordable cut like beef chuck sitting at the meat counter, just waiting to be bought. The versatility of beef chuck can’t be overstated. Certainly the most popular way, from France to Nigeria, is to make it into a soul-satisfying stew. But it’s also at the heart of regional comfort foods like Texas chili con carne and Taiwanese beef noodle soup and celebratory staples like Egyptian fatta. It even serves as the meaty backbone of borsch. These beef chuck recipes will have you positively giddy the next time there’s a special for the cut at the market.

Boeuf Bourguignon

Overhead shot of a bowl of boeuf bourguignon dished out from a Dutch oven.
Serious Eats / Vicky Wasik

Arguably the (French) mother of classic beef stews, this dish is resplendent with the Burgundian flavors of red wine, mushrooms, and pearl onions. You needn’t have watched Julie & Julia on repeat to appreciate the majesty of a beautifully constructed boeuf Bourguignon.

Rich and Flavorful Guinness Beef Stew With Potatoes

Overhead shot of a bowl of Irish Guinness Beef Stew dished out from a Dutch oven and served with a slice of bread and pint of Guinness ale
Serious Eats / Vicky Wasik

Head up north to Ireland, swap the red wine and mushrooms for Guinness ale, parsnips, and potatoes and you’ve got a pub favorite that’s perfect for a St. Paddy’s Day celebration or any cold blustery night.

Pressure Cooker Beef Barley Soup

A bowl of pressure cooker beef and barley soup
Serious Eats / Vicky Wasik

The deep, long-simmered flavors of this soup belies the fact that it takes less than an hour to make.

Nigerian Beef Stew

Overhead view of beef stew served with plantains and rice
Serious Eats / Maureen Celestine

Beef is simmered in a flavorful stock, then cut up and browned separately before stewing in a cooked aromatic base of tomatoes, onions, and peppers, along with spices and herbs, until rich and thick. Served with rice and plantains, this is a mainstay of Nigerian cuisine.

Egyptian Fatta

Overhead view of a half of dish of Egyptian fatta
Serious Eats / Jen Causey

This crowd-pleasing dish is traditionally associated with Egyptian religious celebrations. While there are subtle differences between Christian and Muslim versions, no festive meal is complete without this layered platter of seasoned, toasted pita, fragrant rice, and boldly flavored slow-cooked beef.

Swedish Meatballs With Rich Gravy

A plate of Swedish meatballs coated in a rich gravy served with lingonberry sauce and potatoes
Serious Eats / Vicky Wasik

Ground chuck mixed with just a small ratio ground pork is the secret to achieving the ideal springy but tender, spear-with-a-toothpick Swedish meatballs. Lavished with a rich gravy, Daniel’s version leaves IKEA’s in the dust.

Gyudon (Japanese Simmered Beef and Rice Bowls)

A Japanese simmered beef rice bowl with soft-cooked egg and pickled red ginger
Serious Eats / J. Kenji López-Alt

Popularized by the Japanese fast-food chain Yoshinoya in the U.S., you can find this tasty one-bowl specialty in most shopping mall food courts these days, but it’s just as easy (and tasty) to make it at home. Kenji suggests freezing chuck steak until very firm and slicing it as thin as possible.

Taiwanese Beef Noodle Soup

A bowl of Taiwanese Beef Noodle Soup
Serious Eats / Cathy Erway

Chile bean sauce, Sichuan peppercorns, and star anise give this quintessentially Taiwanese comfort dish its distinctive taste. The broth is rich with collagen from beef chuck that’s been simmered with smashed plum tomato and two types of soy sauce.

Borsch, All Spiced Up

Side view of the bowl of borsch topped with a big dollop of sour cream and fresh dill
Serious Eats / Max Falkowitz

Lean chuck is what gives this gorgeous soup laden with jeweled chunks of tender beets its meaty backbone, while dill and coriander seeds balance out the earthy flavor of the root vegetables.

Pressure Cooker Texas-Style Chili con Carne

Pressure cooker Texas chili con carne served up in a bowl with toppings
Serious Eats / J. Kenji López-Alt

Beef chuck and chiles are the stars of Kenji’s quick pressure-cooker version of this Tex-Mex staple. Seared whole chunks of beef and a blend of dried chiles provide maximum flavor in just 30 minutes.

Sous Vide Smoked Beef Chuck

Whole Sous Vide Smoked Beef Chuck on a grill
Serious Eats / J. Kenji López-Alt

While brisket is the cut of meat most often associated with barbecued beef, Kenji proves you can get equally tender juicy results with the more affordable chuck. His foolproof method combines precise sous vide cooking with a smoky finish from the grill.

Moroccan Pot Roast With Dried Cherry Couscous

A closeup shot of Moroccan pot roast plated with carrots and couscous
Serious Eats / Jennifer Olvera

Whole beef chuck is seared and slow-braised in a tomato liquid spiked with a lemony mint puree and a Moroccan spiced blend called ras-el-hanout, which adds tons of flavor. Couscous tossed with dried tart cherries, lemon zest, and parsley serves as a bright accompaniment.