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Beef is amazing for Keto Eaters, particularly the Chuck Steak. It’s a high-fat cut, and as with most of that variety, it’s best cooked on a low heat, and for a long time. This is my slow cooked Chuck Steak recipe, guaranteed to please.

Recipe: Slow-cooked Chuck Steak

Yield: 8 or More Serves

Cooking Time: ~8 hours

Ingredients

  • 2kg (4.4lbs) Chuck Steak
  • 3 Carrots
  • 4 Celery Stalks
  • 1 Cup of Red Wine
  • 2 Cloves of Garlic
  • 2 Cups of Beef Stock
  • Salt and Pepper to taste
  • Herbs of your choice

Most people are of the opinion that fat makes you fat, as such, fattier cuts of meat are overlooked more often than not. Aside from the benefit of simply having more fat, the other bonus is price, it’s always much, much cheaper, because nobody wants it.

Fattier cuts are best suited to being cooked at a low temperature, but for longer than you would other cuts. In this instance, we cook the beef for eight hours (though if you should cook it longer, that’s fine too).

This recipe uses Chuck Steak, and you can see below, it’s from behind the neck. Due to the position, it also has a wealth of connective tissue through the meat, but not to bother; it will melt out when cooked. Something else regularly forgotten is that fattier meat, equals tastier, more tender meat.

cuts of beef

Searing the Beef

Take the largest frypan you have, and set the heat as high as it goes. Place the beef in and let it caramelize.

Tip: Take this opportunity to make the two cups of beef stock.

chuck beef searing in a pan

It may take up to five minutes per side, as well as leave some residue behind in the pan, which we’ll get to later, but all things being equal, should look like this.

seared chuck steak

Deglazing the Pan

Once the beef has been seared, move it into your slow cooker, or in my case, enormous pot, and let it rest. While it’s in there, pour the cup of red wine into the pan, and stir. This is called deglazing, and it will help remove the protein and fat left behind. Once the wine starts to simmer, be sure to add the some stock and stir for a few moments.

chuck steak in the pot

Setting the Course

With the steak seared and in a pot, and the pan deglazed, it’s time to start the waiting game.

Pour the remaining stock, and deglaze mix from the pan, into the pot. Now is a great time to season the meal with salt, pepper, garlic, herbs of your choice, and a knob or two of butter. Then, put the lid on with the heat on low, and from here on you can largely leave it to do all the work.

Vegetables

My preferred vegetables for this are carrots and celery. You can cut them into chunky pieces and place them in with the meat and let them cook for the same duration. They are some of the only vegetables that will hold their form over that length of time. Of course you can customize this to fit your tastes, but be weary of those prone to disintegration.

steak, stock, and vegetables in the pan

The Final Countdown

Check on the pot every hour or so. You may need to top up the stock in the pan, but it’s fairly unlikely. After a minimum of six hours, see if you can take some meat off by just turning a fork. If you can do that, it’s good to eat, but you can leave it for longer too.

pulled apart beef

Serve into bowls for easiest eating, and make sure to get some of the delicious, fatty broth in there too!

3 Comments on Slow-cooked Chuck Steak

Hi thanks for the recipe. How many carbs does this contain?

by Sarah on July 6, 2013 Reply

    Hey Sarah,

    I couldn’t give an exact number, and it would vary per cook depending on the amount of vegetables you put in, but really not very many at all, per serve it wouldn’t even be worth tracking.

    As a side note, I’d also recommend using gravy beef instead of chuck, as I’ve come to realize it’s the superior cut.

    by Aaron on July 9, 2013 Reply

I added 2 T. bacon fat and I/2 package onion soup mix. Then thickened sauce w/ cornstarch.
It was wonderful!

by Susan on August 11, 2014 Reply

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