Ingredients
Equipment
Method
Prep
- Trim any large fat veins from the chuck roast.
- Reserve the trimmings for rendering.
- Cut the beef into 1-2 inch cubes.
Sear
- Heat a Dutch oven over medium-high heat.
- Render the trimmed beef fat or use beef fat or avocado oil if needed.
- Remove any cracklins and reserve.
- Working in batches, sear the beef cubes on all sides until browned, about 4-5 minutes per batch.
- Remove and set aside.
Build Broth
- In the same Dutch oven, sauté the chopped onions in the remaining fat.
- Season with a pinch of salt.
- Add the garlic and sauté until lightly golden.
- Add the full bottle of red wine.
- Simmer until reduced by about half.
Braise
- Return the seared beef to the Dutch oven.
- Add bay leaves, thyme, oregano, kosher salt, and black pepper.
- Stir to combine.
- Preheat oven to 250°F.
- Cover with a tight-fitting lid and braise for 4 hours until fork-tender but still holding cube shape.
Finish
- Remove from oven.
- Discard bay leaves.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The wine reduction with onions and garlic creates a foundational flavor base that elevates simple beef cubes into restaurant-quality protein. Browning the beef separately in cast iron before braising ensures proper caramelization without overcrowding. Store cooled beef in its braising liquid in 2-cup portions for best freezer results—the liquid protects the meat from freezer burn and adds instant flavor to assembly meals. The Foodi method delivers fall-apart tender results in under an hour, while the Dutch oven method produces deeper, more concentrated flavors over 4 hours. Don't skip trimming the fat strategically; those trimmings render into cooking fat that's more valuable than store-bought options.
