A Tangy Braised Chuck Steak

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 pound beef chuck steak
• 1 pinch salt
• 1/4 cup all-purpose flour, or as needed
• 3/4 cup beef stock
• 1 (14 ounce) can artichoke hearts, chopped and juice reserved
• 1/2 cup roasted red peppers, drained and chopped
• 1/2 (4 ounce) can chopped green chiles
• 3 tablespoons prepared horseradish
• 2 teaspoons capers

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• place beef chuck steak on a work surface and pound with a meat mallet to tenderize steak; flip steak and repeat on other side. cut steak into 6 to 8 pieces.
• heat olive oil in an oven-safe dutch oven over medium heat.
• season both sides of steak pieces with salt; coat with a thin layer of flour.
• cook steak in the hot oil until browned, about 2 minutes per side. remove steak from dutch oven. pour beef stock and 1/4 cup reserved artichoke juice into the dutch oven, scraping any brown bits of food from the bottom. mix artichokes, red peppers, green chiles, horseradish, and capers into broth mixture; bring to a boil. return beef to broth mixture in dutch oven and cover.
• place dutch oven in the preheated oven; bake until meat is tender, 45 to 60 minutes. allow steak to cool in dutch oven for 15 minutes before serving.