I need a good recipe for boneless beef chucks.?

Answer 1

I brown mine real good in a big old black frying pan with NO seasoning whatsoever just the bacon drippings from breakfast
when its good and brown pour water halfway up the pan and turn it down low and let it go 2 or 3 hours
I will cut mine up in about 2 hours into cooking it
makes it fall apart I like it like that
when it nice and tender THEN adda little bit S+P to taste
from there you could make stew or barbque sammichs or put on rice or noodles

Answer 2

If you have a pressure cooker, brown the chucks on high heat in the cooker one at a time. Put them all back in the cooker. Add Garlic salt, black pepper, 2 cups water, 1/2 bottle soy sauce, 2 bay leaves and a bag of carrots. Bring to a boil, put on the lid and pressure cook at 15 lbs for 25 minutes after the 1st rattle. Remove all the meats and carrots etc., and keep warm. For the gravy, bring the pot liquid to a high boil and stir in slowly 1 1/2 cups water mixed with 3 tablespoons of flour (make sure it's mixed smooth) stirring constantly. When it starts to thicken remove from heat. Skim the grease off the top of the gravy or use a separator. Serve with mashed potatoes and rolls. The meat falls apart it's so tender!!!

Answer 3

In a large pot add some olive oil and brown the Beef on high really fast. Add garlic, sliced onions, and salt and pepper with a half bottle of red wine and some beef stock. Bring to a boil and then reduce and cook on a simmer until very reduced and the sauce is almost a paste. At the end, add some thyme and give it yet another flavor! Serve over egg noodles with big chunks of french bread to sop up the "gravy".

Answer 4

beefstew
beef tips &noodles
beef stroganoff
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