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Food Network personality, chef and cookbook author of 101 Epic Dishes, Jet Tila, shares his go-to recipe for fork-tender braised beef chuck loaded with flavor. Not only is it simple and inexpensive to make, it's an ideal protein to prepare in a large quantity, say on a Sunday, because the leftovers are so versatile.  

Follow Chef Tila's lead and serve it the first night with your favorite sides. (He likes mashed potatoes and glazed carrots; you can omit the pecans in this version, if you prefer.) Then, use the leftover meat over the next four nights to create these quick + easy dinners: Korean Beef Tacos with Homemade Gochujang Salsa, 3-Cheese Frico Quesadillas with Braised Beef + Spinach, Quick Pizza with Braised Beef, Peppers and Onions and Shortcut Braised Beef Ragu with Pappardelle. The meals are geared to please even the pickiest eaters and will get you all the way to the weekend. 


  • 4 pounds beef chuck roast, cut into 2-inch-thick slices
  • 1 tablespoon kosher salt 
  • 2 teaspoons freshly ground black pepper
  • ½ cup all-purpose flour
  • 3 tablespoons vegetable oil, such as canola
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, smashed
  • 2 cups red wine
  • 2 cups beef broth or stock
  • 2 sprigs parsley
  • 2 sprigs rosemary
  • 2 sprigs sage
  • 2 sprigs thyme
  • 2 fresh or dried bay leaves


Serves: 4 (2 cups), plus 6 cups leftover for 4 more meals


Season the beef with the salt and pepper, then dredge in the flour and shake off any excess. Heat a large Dutch oven or other heavy-bottomed pot over medium-high heat until very hot (about 450°F). Add 2 tablespoons of the vegetable oil. When the first whisp of white smoke appears, add the beef in batches, if needed, and brown on all sides until deep golden brown. Transfer to a plate.   

Add the remaining tablespoon of oil and the onions, carrots, celery and garlic. Cook, stirring occasionally, until the aromatics get some color, but don't burn, 2 to 3 minutes.  

Deglaze the pot with the wine and reduce by three-fourths, lightly scraping the bottom with a wooden spoon to release the browned bits so they become part of the sauce. Add the stock, parsley, rosemary, sage, thyme and bay leaves, then add the beef and any juices accumulated on the plate. Stir to combine, then bring the liquid to a boil and reduce to a simmer. 

Place a lid ajar on the pot and let the liquid simmer until the meat can be easily shredded with a fork, 2 to 3 hours. Before serving, remove the herb stems and bay leaves and check the seasonings.