Beef Chuck Stewed in a Casserole: An Extra Tender Dish

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### **Instructions:**

#### 1. **Prepare the Beef:**
Start by cutting the beef chuck into 2-inch cubes. This cut of meat is perfect for stewing because it’s flavorful and becomes incredibly tender when slow-cooked. Season the beef generously with salt and pepper.

#### 2. **Sear the Beef:**
Heat 1 tablespoon of olive oil in a large, heavy-bottomed casserole dish or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes in batches to avoid overcrowding the pan. Sear the beef on all sides until it is nicely browned, about 5-7 minutes. This step helps develop a rich, caramelized flavor that will enhance the stew. Once browned, remove the beef and set it aside.

#### 3. **Sauté the Vegetables:**
In the same casserole dish, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook over medium heat for about 4-5 minutes, until the onion is softened and translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

#### 4. **Deglaze the Pan:**
Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the casserole. These bits are full of flavor and will contribute to the richness of the stew. Let the wine simmer for 2-3 minutes to reduce slightly.

#### 5. **Build the Stew:**
Add the crushed tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf to the pot. Stir everything together to combine. Then, return the beef to the casserole dish along with the beef broth. Make sure the beef is just covered by the liquid. If necessary, add more broth or water.

#### 6. **Slow Cook the Stew:**
Bring the mixture to a simmer, then reduce the heat to low. Cover the casserole and let it stew gently for 2 to 2.5 hours, or until the beef is extremely tender. You can also transfer the casserole to a preheated oven at 325°F (165°C) and cook it for the same amount of time. The slow cooking will break down the connective tissues in the beef chuck, making it melt-in-your-mouth tender.

#### 7. **Add the Vegetables:**
About 30 minutes before the stew is done, add the carrots and potatoes to the casserole. These vegetables will soak up all the savory flavors while cooking to perfection, tender but still holding their shape.

#### 8. **Finish and Serve:**
Once the beef is tender and the vegetables are cooked through, remove the casserole from the heat. Taste and adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.

Garnish with freshly chopped parsley for a touch of color and freshness. Serve this comforting dish with crusty bread to soak up the rich sauce or over a bed of rice for a heartier meal.

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### **Why This Dish Works:**

The **beef chuck** is the star of this dish, and it truly shines when slow-cooked in a casserole. Unlike leaner cuts of beef, beef chuck has plenty of connective tissue and fat, which break down over time, resulting in tender, juicy meat that practically falls apart. This makes it perfect for stews, where the meat absorbs all the flavors from the broth and seasonings.

The combination of **beef broth**, **red wine**, and **tomato paste** creates a deep, flavorful base that pairs wonderfully with the earthy herbs like thyme and rosemary. The **carrots and potatoes** add a comforting, hearty element to the dish, while also soaking up the flavors of the sauce.

This dish is incredibly versatile, and you can add other vegetables like parsnips or turnips, or even throw in some peas or green beans in the last 10 minutes of cooking for a pop of color and texture.

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### **Tips for Perfect Beef Chuck Stewed in a Casserole:**

– **Patience is key:** Slow cooking the beef is essential to achieving that melt-in-your-mouth tenderness. Resist the urge to rush the process—give the beef time to break down and absorb all the flavors.
– **Browning the beef:** Don’t skip the searing step! It adds a deep, rich flavor to the stew, which is what makes this dish so irresistible.
– **Adjust the liquid:** If you find that the stew is too thick or too thin, you can easily adjust the liquid. Add more beef broth if it’s too thick or let it simmer uncovered if you want to thicken it up.
– **Make ahead:** Like many stews, this dish only gets better the next day. Make it ahead of time and store it in the fridge for up to 3 days. The flavors will have time to develop, making it even more delicious.

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**Beef Chuck Stewed in a Casserole** is the ultimate comfort food—rich, hearty, and bursting with flavor. With its tender, fall-apart beef and savory broth, this dish is perfect for cold nights, family gatherings, or whenever you crave a satisfying meal that feels like a warm hug. Enjoy!