Chuck Steak with Vegetables

8 servings Prep: 20 m Cook: 2 h 15 m Total: 2 h 35 m Intermediate
5.0/5 (1)
Chuck, round and flank steaks require more work to tenderize, but they are very flavorful and much less expensive. This one-pot wonder braises chuck steak with onions, apples, tomatoes, potatoes, and cabbage until everything is fall-apart tender.

Ingredients

8 servings
  • 2 tbsp salad oil
  • 3 – 3 1/2 lbs chuck steak 11/2 to 2 inches thick
  • 2 onions, thinly sliced
  • 1 green apple, pared, cored and thinly sliced
  • 2 (15 oz) cans whole tomatoes undrained
  • 2 tsp sugar
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 medium potatoes, peeled & halved lengthwise (2 lbs)
  • 1 head green cabbage (2 1/2 lbs), washed and cut into 8 wedges

Step-by-Step Instructions

  1. Heat oil in large 8 quart dutch oven over medium-high heat. Add beef and brown on all sides - about 30 minutes; remove the steak from dutch oven.
  2. Add onion to dutch oven and cook slowly until golden brown, about 8-10 minutes. Add browned steak. Stir in 1 cup water. Add apples and tomatoes; then sprinkle with sugar, salt and pepper.
  3. Bring to a boil; reduce heat to low and simmer, covered, for 1 1/2 hours.
  4. Add potatoes and cook 15 minutes. Add cabbage and simmer 20 minutes longer or until meat and vegetables are tender. Serve with pan juices spooned over top.

Common Problems and Solutions

Q: Why is my chuck steak still tough after cooking?

A: Chuck steak needs the full 1 1/2 hours of simmering to break down the connective tissue. Keep the heat low enough that the liquid barely bubbles - a rolling boil will make the meat stringy. If still tough, simmer another 30 minutes.

Q: Can I cook this faster at higher heat?

A: No, slow braising at low heat is essential for tenderizing chuck steak. Higher heat will tighten the meat fibers and make it tough. Low and slow is the only way to get fork-tender results.

Q: Why did my cabbage get mushy?

A: Add the cabbage in the last 20 minutes only. It cooks quickly and will turn to mush if added too early. The potatoes need more time, which is why they go in 15 minutes before the cabbage.

Tips and Techniques

Don’t skip browning the beef - those caramelized bits add deep flavor to the braising liquid. Make sure your dutch oven is large enough (8 quart) to hold all the vegetables comfortably, or reduce the recipe proportionally.

Ingredient Substitutions

  • chuck steak: round steak or bottom round roast
  • green apple: Granny Smith apple or omit
  • canned whole tomatoes: 4 cups fresh chopped tomatoes
  • green cabbage: Savoy cabbage

Equipment Needed

  • 8-quart Dutch oven or large heavy-bottomed pot with lid
  • Tongs for turning the steak
  • Sharp knife for slicing vegetables

Historical Context

Braising tough cuts of meat with vegetables was a practical way for Southern cooks to make economical cuts tender and feed large families from one pot. The apple addition reflects the Southern tradition of pairing fruit with savory dishes.