braised chuck steak with mixed vegetables


Chuck meat is a cut that I usually reserve for stewing, but a thin-cut steak can be simmered into submission and not being too chewy within a relatively short time. Forget about cooking this rare though. Even though it looks like a steak, there is no denying this is stew meat.

This is a very simple recipe, thanks to a frozen vegetable mix. This brand isn't very cheap as frozen vegetables go, but I find it a wonderful flavor-mix in a convenient size for two.

I don't know if they have better quality meat nowadays, but the chuck steak at Peppers is amazingly tender nowadays. On 2019-09-23, I grilled a 3/4" chuck steak of theirs that I had 'left to age' another week in my fridge (I forgot about it)  and it came out very nicely.
See: Chuck Steak


This is what you need for 2-4 servings:

  • 1 lb. chuck steak
  • ½ onion, chopped fine
  • S&P
  • 1 lb. mixed vegetables Flav-R-Pac = roasted red potatoes, peppers, broccoli mix
    OR roast and cut fresh vegetables
Pic1: braised chuck steak


Pic2: frozen veggies
Pic3: same veggies, not so frozen anymore

Serving suggestion: