28+ Mouthwatering Summer Beef Chuck Recipes to Try This Season

Summer is the perfect time to gather around the grill, share meals with friends and family, and savor delicious dishes that highlight the season’s flavors.

If you’re looking for versatile and flavorful beef recipes to spice up your summer meals, look no further than beef chuck!

Known for its tenderness and rich, beefy flavor, beef chuck is an ideal cut of meat for grilling, slow cooking, and braising—making it a perfect addition to a wide range of summer dishes.

Whether you’re craving juicy burgers, sizzling fajitas, hearty stews, or comforting tacos, we’ve got you covered with over 28+ summer-friendly beef chuck recipes.

These recipes not only embrace the bold, savory taste of beef chuck, but they also highlight the fresh, vibrant ingredients that make summer meals so special.

Whether you’re hosting a backyard BBQ, planning a family dinner, or simply want to try something new, these beef chuck recipes will quickly become your go-to dishes for the season.

28+ Mouthwatering Summer Beef Chuck Recipes to Try This Season

With so many fantastic summer beef chuck recipes to choose from, you’ll never run out of ideas for creating delicious meals that bring people together.

From tender slow-cooked stews to smoky grilled dishes, beef chuck proves to be one of the most versatile cuts of meat for the warmer months.

These 28+ recipes are perfect for any occasion, whether it’s a casual family dinner or a festive summer celebration.

So, fire up the grill, grab your favorite ingredients, and start cooking.

Slow-Cooked Beef Chuck Tacos

This recipe brings together the rich flavors of tender beef chuck slow-cooked with Mexican spices, ideal for filling soft corn tortillas.

Perfect for a summer barbecue or family gathering, these tacos offer a balance of savory, spicy, and tangy flavors.

Ingredients:

• 2 lbs beef chuck roast
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 2 bay leaves
• 1 cup beef broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the beef chuck with salt, pepper, chili powder, cumin, paprika, and cinnamon. Sear the beef in the skillet on all sides until browned (about 3-4 minutes per side).
2. Transfer the seared beef to a slow cooker. Add the onion, garlic, bay leaves, and beef broth. Cover and cook on low for 6-8 hours, or until the beef is fall-apart tender.
3. Remove the beef from the slow cooker and shred it with two forks. Discard the bay leaves and any large pieces of fat.
4. Warm the tortillas in a dry skillet or microwave. Spoon the shredded beef into the tortillas, top with cilantro, and serve with lime wedges on the side.

These slow-cooked beef chuck tacos are perfect for hot summer days when you want to spend less time in the kitchen and more time enjoying the outdoors.

The tender beef and complex flavors will make these tacos a hit at any gathering, whether casual or festive. Paired with a cold drink, they create a satisfying and refreshing summer meal.

Beef Chuck and Grilled Veggie Skewers

Grilled beef chuck paired with fresh summer vegetables makes for a hearty and flavorful skewer dish.

The marinated beef chuck becomes tender on the grill while the vegetables offer a smoky sweetness, creating the perfect balance of flavors.

Ingredients:

• 1.5 lbs beef chuck steak, cut into 1-inch cubes
• 1 zucchini, cut into thick slices
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 skewers (soaked in water if wooden)

Instructions:

1. In a bowl, combine olive oil, soy sauce, balsamic vinegar, garlic, oregano, salt, and pepper to make the marinade. Add the beef cubes and toss to coat. Marinate for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat the grill to medium-high heat. Thread the beef cubes, zucchini, bell pepper, and onion onto the skewers, alternating between the beef and vegetables.
3. Grill the skewers for 8-10 minutes, turning every few minutes, until the beef is cooked to your desired level of doneness and the vegetables are tender and slightly charred.
4. Serve immediately with a side of rice or a light salad.

These beef chuck and grilled veggie skewers are an easy and flavorful way to make the most of summer grilling season.

The marinade gives the beef a delicious depth of flavor, and the grilled vegetables add a fresh, smoky touch. This dish is perfect for a relaxed evening with friends and family, or as a vibrant and colorful main course for any summer event.

Beef Chuck Chili with Cornbread

This hearty beef chuck chili is a perfect dish for a summer evening when you want a comforting, slightly spicy meal.

The beef is slow-cooked to tender perfection, and the chili is loaded with rich flavors, perfect when paired with fresh cornbread.

Ingredients:

• 2 lbs beef chuck roast, cut into small cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (14 oz) diced tomatoes
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat a large pot over medium heat and brown the beef cubes in batches, removing them from the pot once seared. Set the beef aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until soft, about 5 minutes.
3. Add the beef back to the pot along with the diced tomatoes, beef broth, tomato paste, kidney beans, chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Bring the mixture to a simmer.
4. Cover the pot and reduce the heat to low. Let it simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the chili has thickened.
5. Serve hot, garnished with fresh cilantro, alongside a warm cornbread.

This beef chuck chili with cornbread is perfect for those cooler summer nights when you crave something warming yet satisfying.

The rich, tender beef in a spicy tomato base pairs perfectly with the crumbly cornbread, offering a comforting contrast of textures. Whether served at a family dinner or as a hearty weeknight meal, this dish is sure to be a favorite.

Beef Chuck Summer Stew with Fresh Herbs

This summer stew is a lighter take on the traditional beef stew, perfect for hot days when you want something comforting but not too heavy.

The beef chuck is simmered with a blend of fresh herbs and vegetables, creating a flavorful and fragrant dish.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 potatoes, diced
• 2 cups beef broth
• 1 cup dry white wine
• 1 zucchini, sliced
• 1 cup green beans, trimmed
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped

Instructions:

1. Heat the olive oil in a large pot over medium heat. Brown the beef cubes in batches, removing them from the pot once they are seared on all sides.
2. In the same pot, sauté the onion, carrots, and garlic until softened, about 5 minutes.
3. Add the beef back into the pot, along with the potatoes, beef broth, white wine, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and let cook for about 1.5 hours, until the beef is tender.
4. Add the zucchini, green beans, and fresh herbs (parsley and basil), and cook for an additional 20 minutes, until the vegetables are tender.
5. Serve the stew warm, garnished with extra fresh parsley if desired.

This summer beef chuck stew is a delightful and light dish that still offers the rich flavors of slow-cooked beef.

The fresh herbs elevate the dish, providing a refreshing contrast to the savory beef and vegetables. It’s a great option for a summer dinner when you want something hearty but not too heavy, and the flavors deepen as it simmers, making it an even better leftover meal.

Beef Chuck Fajitas

Beef chuck fajitas are a perfect summer dish, combining tender, marinated beef with sizzling veggies, served in warm tortillas for a delicious and interactive meal.

The dish is full of vibrant flavors from the fajita marinade, and the veggies add a fresh crunch.

Ingredients:

• 2 lbs beef chuck steak, sliced thin against the grain
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• Salt and pepper to taste
• 8 small flour tortillas
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, cumin, chili powder, smoked paprika, garlic, salt, and pepper. Add the sliced beef chuck to the marinade, and let it marinate for at least 1 hour, or up to 4 hours for more flavor.
2. Heat a large skillet or grill pan over medium-high heat. Add the marinated beef and cook for 5-7 minutes, until the beef is browned and cooked through. Remove the beef and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
4. Warm the tortillas in a dry skillet or microwave. To serve, place a portion of the beef and veggies onto each tortilla, top with fresh cilantro, and serve with lime wedges.

These beef chuck fajitas bring together the perfect combination of tender beef and crisp veggies, wrapped in a soft tortilla.

The marinade imparts a bold flavor to the beef, while the bell peppers and onions add a delightful sweetness and crunch. Perfect for summer meals, these fajitas are both fun to make and enjoy with friends or family.

Beef Chuck Burritos with Avocado Crema

These beef chuck burritos are packed with flavorful, slow-cooked beef and complemented by a creamy avocado crema that adds a refreshing twist.

A great make-ahead option for summer gatherings, these burritos are filling, satisfying, and perfect for a casual lunch or dinner.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 6 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup lettuce, shredded
• 1 avocado, peeled and pitted
• 1/2 cup sour cream
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the beef chuck roast on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the beef back to the pot along with the diced tomatoes, beef broth, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours, until the beef is tender and easily shredded.
3. Shred the beef using two forks and stir it back into the sauce. Keep the beef warm.
4. To make the avocado crema, blend the avocado, sour cream, lime juice, salt, and pepper until smooth.
5. To assemble the burritos, warm the tortillas and place a few spoonfuls of shredded beef in the center. Top with shredded cheese, lettuce, and a drizzle of avocado crema. Roll up the tortillas tightly to enclose the filling.
6. Serve the burritos with extra crema on the side.

These beef chuck burritos with avocado crema offer a flavorful and satisfying meal that’s perfect for summer.

The creamy avocado sauce adds a cool and tangy contrast to the hearty, spiced beef filling. These burritos are great for a quick lunch or a fun, casual dinner option to serve to a crowd.

Beef Chuck Carne Asada

Carne asada is a classic Mexican dish that’s perfect for summer grilling.

Marinated beef chuck grilled to perfection and served with fresh toppings and warm tortillas makes for a mouthwatering meal. The smoky and tangy flavors from the marinade create a rich, tender steak that’s ideal for summer gatherings.

Ingredients:

• 2 lbs beef chuck steak
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 1/2 cup cilantro, chopped
• 1 red onion, thinly sliced
• 1-2 jalapeños, sliced (optional)
• 12 small corn tortillas
• Lime wedges for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, black pepper, and salt. Whisk to combine, then place the beef chuck steak in a resealable plastic bag or shallow dish and pour the marinade over the beef. Seal and refrigerate for at least 2 hours, preferably overnight.
2. Preheat the grill to medium-high heat. Grill the beef for about 5-7 minutes per side, depending on the thickness of the steak, until it reaches your desired level of doneness.
3. Remove the beef from the grill and let it rest for 5 minutes. Thinly slice the beef against the grain.
4. Serve the carne asada on warm tortillas with fresh cilantro, red onion, jalapeños, and lime wedges.

This beef chuck carne asada is a vibrant and flavorful option for summer nights, bringing the bold flavors of the grill right to your table.

The marinade infuses the beef with incredible depth, while grilling adds a smoky finish. Paired with fresh toppings and soft tortillas, it’s an authentic Mexican meal that will satisfy any craving.

Beef Chuck Picadillo

Picadillo is a savory-sweet ground beef dish with a mix of raisins, olives, and capers, creating a unique balance of flavors.

Using beef chuck, this dish comes together quickly and is perfect for a summer dinner when you want something a bit different, but still comforting.

Ingredients:

• 2 lbs beef chuck, finely chopped or ground
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1/4 cup green olives, sliced
• 1/4 cup raisins
• 1/4 cup capers
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped beef chuck and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
3. Stir in the diced tomatoes, green olives, raisins, capers, cumin, cinnamon, salt, and pepper. Let the mixture simmer for 20-25 minutes, stirring occasionally, until the flavors meld and the sauce thickens.
4. Serve the picadillo hot, garnished with fresh cilantro. It’s great on its own, or served over rice for a more substantial meal.

Beef chuck picadillo is a unique and flavorful dish that brings together a savory and sweet combination that’s surprisingly addictive.

The rich beef provides the perfect base for the briny olives and capers, while the raisins add a touch of sweetness that balances the spices. It’s a comforting and hearty option for those warm summer evenings when you want something a little different.

Beef Chuck Burrito Bowls

Beef chuck burrito bowls are an excellent way to enjoy the flavors of a burrito in a lighter, more customizable format.

This recipe allows you to layer tender, slow-cooked beef with rice, fresh veggies, and a tangy salsa for a refreshing and satisfying meal.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups cooked rice
• 1 cup corn kernels, cooked or thawed
• 1 avocado, diced
• 1/2 cup cilantro, chopped
• 1/2 cup sour cream
• 1 lime, cut into wedges
• Salsa for topping (optional)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the diced tomatoes, beef broth, chili powder, cumin, paprika, salt, and pepper. Return the beef to the pot and bring everything to a boil.
3. Reduce the heat, cover, and let the beef simmer for 2-3 hours, until it’s fork-tender and easily shreds.
4. Shred the beef with two forks and stir it back into the sauce. Keep warm.
5. To assemble the burrito bowls, layer cooked rice in each bowl, followed by the shredded beef, corn, avocado, and cilantro. Top with sour cream, a squeeze of lime, and salsa, if desired.

Beef chuck burrito bowls are a great way to enjoy all the flavors of a burrito in a lighter, customizable form. The slow-cooked beef is tender and packed with flavor, and when paired with fresh toppings, it makes for a refreshing and satisfying meal.

Whether you enjoy it as a lunch or a dinner, these burrito bowls are perfect for a summer meal that’s easy to prepare and share.

Beef Chuck Enchiladas

Beef chuck enchiladas are a fantastic way to turn slow-cooked beef into a deliciously hearty, comforting meal. The rich, tender beef is wrapped in corn tortillas, smothered with a flavorful enchilada sauce, and baked until bubbly and golden.

This dish is perfect for a family dinner or when you want to impress guests with an authentic Mexican meal.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 10-12 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped for garnish
• Sour cream, for serving

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it and set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the diced tomatoes, green chilies, chili powder, cumin, paprika, salt, and pepper. Return the beef to the pot, add enough water or broth to cover the meat, and simmer for 2-3 hours until the beef is tender and easily shredded.
3. Shred the beef with two forks, then return it to the sauce and stir to combine.
4. Preheat your oven to 350°F (175°C). Lightly grease a baking dish. Warm the tortillas and dip each one in the enchilada sauce. Place a few spoonfuls of the beef mixture in the center of each tortilla, roll it up, and place it seam side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas, and top with both shredded cheeses.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with cilantro and serve with sour cream on the side.

Beef chuck enchiladas are a mouthwatering meal that combines tender beef and spicy enchilada sauce in every bite.

The slow-cooked beef makes these enchiladas flavorful and juicy, and the cheesy, saucy topping will have everyone coming back for seconds. Whether for a special occasion or a family dinner, these enchiladas are sure to be a hit.

Beef Chuck Mexican Meatball Soup (Albondigas)

This hearty and flavorful Mexican meatball soup is packed with tender beef chuck meatballs, vegetables, and a savory broth.

It’s a warming and nourishing dish, perfect for a summer evening when you want something comforting but light.

Ingredients:

• 1 lb beef chuck, finely ground or chopped
• 1/2 cup rice (uncooked)
• 1/4 cup fresh cilantro, chopped
• 1 egg
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 zucchinis, diced
• 1 can (14 oz) diced tomatoes
• 6 cups beef broth
• 1 bay leaf
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large bowl, combine the ground beef chuck, rice, cilantro, egg, cumin, chili powder, salt, and pepper. Mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Add the meatballs and cook in batches until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the carrots, zucchini, diced tomatoes, and beef broth. Bring to a simmer.
4. Return the meatballs to the pot along with the bay leaf. Let the soup simmer for about 30-40 minutes, until the meatballs are fully cooked and the vegetables are tender.
5. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

This beef chuck Mexican meatball soup (Albondigas) is a delicious and satisfying meal that’s perfect for a light yet comforting summer dinner.

The tender, flavorful meatballs in a rich and fragrant broth create a heartwarming dish, while the fresh vegetables add color and nutrition. It’s a perfect choice for those looking to enjoy a traditional Mexican dish with bold flavors.

Beef Chuck Tostadas

Tostadas are a perfect dish for a quick and easy summer meal, and this recipe takes beef chuck to the next level.

The slow-cooked beef is piled high on crispy tostada shells and topped with fresh, zesty ingredients. It’s an easy-to-make dish that’s perfect for a fun summer lunch or dinner.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 8-10 tostada shells
• Refried beans (optional)
• Shredded lettuce
• Sliced avocado
• Salsa
• Sour cream

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the diced tomatoes, beef broth, chili powder, cumin, oregano, salt, and pepper. Return the beef to the pot and bring everything to a simmer. Cover and cook for 2-3 hours, until the beef is tender and shreds easily.
3. Shred the beef using two forks and stir it back into the sauce. Adjust seasoning if necessary.
4. Preheat the oven to 350°F (175°C). Place the tostada shells on a baking sheet and bake for 5-7 minutes until crispy.
5. To assemble, spread a layer of refried beans (if using) on each tostada shell, then top with shredded beef. Add shredded lettuce, slices of avocado, salsa, and a dollop of sour cream.
6. Serve immediately and enjoy!

These beef chuck tostadas are perfect for summer days when you crave something crispy, flavorful, and easy to prepare.

The tender beef combined with fresh toppings on a crispy shell creates the perfect balance of textures and flavors. Whether served as a casual meal or part of a taco night, these tostadas are sure to be a crowd-pleaser.

Beef Chuck Quesadillas

These beef chuck quesadillas are a delicious and easy way to use slow-cooked beef in a cheesy, crispy treat.

The rich, flavorful beef combines perfectly with melted cheese and a crispy tortilla, making this a great option for a casual lunch or dinner during the summer months.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 flour tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)
• Sour cream and salsa for serving

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the diced tomatoes, beef broth, cumin, chili powder, salt, and pepper. Return the beef to the pot and bring it to a simmer. Cover and cook for 2-3 hours until the beef is tender and shreds easily.
3. Shred the beef with two forks and stir it back into the sauce. Let it cool slightly.
4. Heat a large skillet or griddle over medium heat. Place one tortilla in the skillet and sprinkle with a handful of cheese. Add a portion of the beef mixture, then top with another tortilla. Cook until the cheese is melted and the tortilla is golden and crispy, about 3-4 minutes per side.
5. Repeat with the remaining tortillas and beef. Slice the quesadillas into wedges and garnish with fresh cilantro. Serve with sour cream and salsa.

Beef chuck quesadillas are a perfect choice for a quick and satisfying meal.

The slow-cooked beef brings a depth of flavor to the quesadillas, while the melted cheese creates the perfect gooey center. Whether served for lunch, dinner, or a casual get-together, these quesadillas will be a hit.

Beef Chuck Tacos with Pineapple Salsa

These beef chuck tacos are bursting with flavor from tender, slow-cooked beef paired with a refreshing, tangy pineapple salsa.

The combination of savory beef and sweet, tropical salsa makes these tacos perfect for summer evenings.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 12 small corn tortillas
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, diced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the diced tomatoes, beef broth, cumin, chili powder, salt, and pepper. Return the beef to the pot and bring everything to a simmer. Cover and cook for 2-3 hours, until the beef is tender and shreds easily.
3. Shred the beef with two forks and stir it back into the sauce. Keep warm.
4. For the pineapple salsa, combine the pineapple, red onion, jalapeño (if using), cilantro, and lime juice in a bowl. Stir gently to combine and season with a pinch of salt.
5. Warm the tortillas and fill them with the shredded beef. Top with a spoonful of pineapple salsa and serve.

These beef chuck tacos with pineapple salsa bring together the perfect balance of savory and sweet.

The slow-cooked beef is rich and flavorful, while the fresh salsa adds a cool, tangy contrast. They’re ideal for a summer dinner, offering a tropical twist on a classic taco.

Beef Chuck Chili

A hearty beef chuck chili is a perfect meal for cooler summer nights.

The slow-cooked beef, beans, and a rich blend of spices simmer together to create a thick and comforting chili that’s full of flavor. It’s a great dish to serve when you’re looking for something filling but still light enough for summer.

Ingredients:

• 2 lbs beef chuck, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cans (14 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 2 cups beef broth
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped (for garnish)
• Sour cream and shredded cheese for topping

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck in batches, ensuring it’s evenly browned. Remove the beef and set aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until softened, about 5 minutes. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine.
3. Add the beef back into the pot, along with the beef broth. Bring everything to a simmer, then cover and cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors meld together.
4. Taste the chili and adjust seasoning if necessary.
5. Serve the chili hot, topped with fresh cilantro, sour cream, and shredded cheese.

Beef chuck chili is a hearty, filling dish that is perfect for summer nights when you want something comforting.

The slow-cooked beef ensures the chili is rich and tender, while the beans and spices give it an extra kick of flavor. Whether you enjoy it on its own or with a side of cornbread, this chili will warm you up and keep you satisfied.

Beef Chuck Fajitas

Beef chuck fajitas are a sizzling and flavorful dish perfect for summer cookouts.

The tender beef is marinated in a mixture of spices and lime juice, then grilled with onions and peppers to create a smoky, savory filling for fajitas. Whether served with tortillas or over a bed of rice, these fajitas are sure to please a crowd.

Ingredients:

• 2 lbs beef chuck steak
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 bell peppers, sliced (preferably one red and one yellow)
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 flour tortillas
• Fresh cilantro, chopped for garnish
• Salsa and sour cream for serving

Instructions:

1. In a bowl, combine lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub the mixture evenly over the beef chuck steak. Let the beef marinate for at least 1 hour, preferably overnight.
2. Heat a grill or grill pan to medium-high heat. Grill the beef for about 5-7 minutes per side, or until it reaches your desired doneness.
3. While the beef is grilling, heat olive oil in a skillet over medium heat. Add the sliced onions and bell peppers, cooking until softened and slightly charred, about 5-7 minutes.
4. Once the beef is done, let it rest for 5 minutes before slicing it thinly against the grain.
5. To serve, place the sliced beef, grilled onions, and peppers on warm tortillas. Garnish with fresh cilantro and serve with salsa and sour cream.

Beef chuck fajitas are a great way to enjoy tender, juicy beef packed with flavor from the marinade.

The grilled vegetables add a smoky depth to the dish, and the combination of all the toppings creates a perfect bite in every fajita. These fajitas are ideal for a summer BBQ or a family dinner.

Beef Chuck Tamales

Tamales are a delicious and traditional Mexican dish made from masa dough and various fillings.

This recipe for beef chuck tamales is perfect for a special occasion or a summer gathering, as they can be made in bulk and shared with family and friends.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups masa harina
• 1 cup chicken broth
• 1/4 cup vegetable oil
• 1 teaspoon baking powder
• Corn husks (soaked in warm water for 30 minutes)
• Salsa for serving

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened. Add the diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Return the beef to the pot and bring everything to a simmer. Cover and cook for 2-3 hours, until the beef is tender and shreds easily.
3. Shred the beef with two forks and stir it into the sauce. Let it cool slightly.
4. For the masa dough, combine masa harina, chicken broth, vegetable oil, baking powder, and a pinch of salt in a large bowl. Mix until the dough comes together and has a smooth, pliable texture.
5. To assemble the tamales, spread a small amount of masa dough onto the center of each soaked corn husk. Add a spoonful of the shredded beef mixture, then fold the sides of the husk in and roll it up, securing the tamale.
6. Steam the tamales in a large steamer for 1.5 to 2 hours, until the masa is fully cooked and the tamales hold together.
7. Serve the tamales hot with salsa on the side.

Beef chuck tamales are a flavorful and satisfying dish that can take a little time to prepare, but the result is worth it.

The tender, juicy beef filling pairs perfectly with the soft, masa dough, creating a comforting and traditional meal. These tamales are perfect for summer gatherings, bringing family and friends together to share in the joy of a delicious Mexican classic.

Beef Chuck Mexican Street Tacos

Mexican street tacos are a crowd favorite, and this recipe uses beef chuck to create tender, juicy tacos that are perfect for summer.

The beef is slow-cooked and seasoned with classic Mexican spices, and served in soft tortillas with fresh toppings for a delicious, handheld meal.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh cilantro, chopped
• Diced onions
• Lime wedges

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the diced tomatoes, beef broth, cumin, chili powder, oregano, salt, and pepper. Return the beef to the pot and bring it to a simmer. Cover and cook for 2-3 hours, until the beef is tender and shreds easily.
3. Shred the beef with two forks and stir it into the sauce. Let it cook for an additional 10 minutes to absorb the flavors.
4. Warm the tortillas and fill them with the shredded beef. Top with fresh cilantro, diced onions, and a squeeze of lime juice.
5. Serve immediately and enjoy!

Beef chuck Mexican street tacos are a perfect, simple dish for any summer gathering.

The slow-cooked beef is full of rich, savory flavors, and when combined with the fresh, zesty toppings, it creates the perfect taco experience. Whether for a casual dinner or a BBQ, these tacos will be a hit with everyone.

Beef Chuck Carne Guisada

Carne Guisada is a rich, savory Mexican stew made with tender beef chuck that’s simmered in a flavorful tomato-based sauce.

This hearty dish is perfect for summer gatherings or family meals, and it pairs wonderfully with rice, tortillas, or even over mashed potatoes.

Ingredients:

• 2 lbs beef chuck roast, cut into bite-sized cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 cup beef broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef chuck cubes on all sides, then remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
3. Add the chopped tomatoes, beef broth, chili powder, cumin, oregano, salt, and pepper. Stir to combine.
4. Return the browned beef to the pot. Bring to a simmer, cover, and cook for 2-3 hours, until the beef is tender and the flavors have melded together.
5. Once done, taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve with lime wedges.

Beef chuck carne guisada is a filling and flavorful dish with tender beef and rich, spiced sauce.

The slow cooking process ensures the beef absorbs all the flavors, making each bite incredibly satisfying. Serve with rice or warm tortillas for a complete, comforting meal.

Beef Chuck Chile Colorado

Chile Colorado is a bold and spicy Mexican dish that features slow-cooked beef chuck simmered in a rich, smoky red chile sauce.

The deep, complex flavors of the sauce perfectly complement the tender beef, making it an ideal dish for summer dinners or gatherings.

Ingredients:

• 2 lbs beef chuck roast, cut into cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 dried ancho chiles, stems and seeds removed
• 2 dried guajillo chiles, stems and seeds removed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups beef broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Warm tortillas, for serving

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck cubes on all sides, then remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Meanwhile, toast the dried chiles in a dry skillet over medium heat for 2-3 minutes, until fragrant. Transfer to a bowl and cover with hot water. Let the chiles soak for 15-20 minutes, then blend them into a smooth sauce with a little of the soaking liquid.
4. Add the chile sauce to the pot with the beef, along with cumin, chili powder, smoked paprika, beef broth, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer, then cover and cook for 2-3 hours, until the beef is tender and the flavors are well-developed.
6. Garnish with fresh cilantro and serve with warm tortillas.

Beef chuck Chile Colorado is a flavorful, satisfying dish with tender beef and a smoky, spicy red chile sauce.

It’s perfect for summer meals where you want something hearty and full of depth. Serve it with tortillas to soak up all the delicious sauce and enjoy a truly authentic Mexican experience.

Beef Chuck Birria Tacos

Birria tacos are a beloved Mexican street food made with tender beef that’s cooked in a flavorful broth, then served in crispy tortillas with melted cheese.

The beef chuck in this recipe ensures that each taco is packed with rich flavor, making these tacos a must-try.

Ingredients:

• 2 lbs beef chuck roast, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 dried ancho chiles, stems and seeds removed
• 2 dried guajillo chiles, stems and seeds removed
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 teaspoons chili powder
• 4 cups beef broth
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded mozzarella or Oaxaca cheese
• Fresh cilantro, chopped for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck chunks on all sides, then remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Toast the dried chiles in a dry skillet for 2-3 minutes until fragrant. Transfer to a bowl and cover with hot water. Let soak for 15-20 minutes, then blend the chiles with a little soaking liquid to form a smooth sauce.
4. Add the chile sauce, cumin, oregano, chili powder, beef broth, salt, and pepper to the pot. Stir to combine.
5. Return the browned beef to the pot and bring to a simmer. Cover and cook for 2-3 hours, until the beef is tender and easy to shred.
6. Shred the beef with two forks and strain the broth.
7. Heat the tortillas in a skillet and fill each with a spoonful of shredded beef and a generous amount of cheese. Fold the tortillas and cook on each side until crispy and the cheese is melted.
8. Serve the birria tacos with a side of the strained broth for dipping, along with cilantro and lime wedges.

Beef chuck birria tacos are a flavorful and satisfying dish that combines tender, shredded beef with melted cheese in a crispy tortilla.

The broth adds richness to the tacos, making them incredibly indulgent. This dish is perfect for a summer fiesta or any time you crave bold, delicious flavors.

Beef Chuck Enchiladas

Beef chuck enchiladas are a comforting and delicious dish, perfect for a family dinner or any occasion.

The slow-cooked beef fills the enchiladas, while the tangy red enchilada sauce and melted cheese create the perfect balance of flavors.

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 10-12 corn tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 can (10 oz) red enchilada sauce
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef chuck roast on all sides, then remove it from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the diced tomatoes, beef broth, chili powder, cumin, paprika, salt, and pepper. Return the beef to the pot and bring to a simmer.
3. Cover and cook for 2-3 hours, until the beef is tender and easily shreds. Shred the beef with two forks and stir it back into the sauce.
4. Preheat the oven to 350°F (175°C). Heat the tortillas in a dry skillet or microwave for a few seconds to soften.
5. To assemble the enchiladas, spoon a generous amount of the shredded beef mixture into each tortilla, then roll them up and place them seam side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and top with shredded cheddar and Monterey Jack cheese.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve with sour cream and salsa.

Beef chuck enchiladas are a hearty, flavorful dish with layers of rich beef and melted cheese, all wrapped in a warm tortilla.

The savory sauce soaks into the tortillas, making every bite deliciously satisfying. Perfect for a family gathering or any dinner night, this dish is sure to be a crowd-pleaser.

Beef Chuck Tacos al Pastor

Tacos al Pastor are a popular Mexican street food traditionally made with pork, but using beef chuck in this version makes for a rich, flavorful alternative.

The beef is marinated in a blend of spices and pineapple, then grilled to perfection before being served in tortillas with fresh toppings.

Ingredients:

• 2 lbs beef chuck roast, sliced thin
• 1 tablespoon olive oil
• 1 pineapple, peeled and sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 tablespoons lime juice
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a large bowl, combine chili powder, paprika, cumin, oregano, lime juice, salt, and pepper. Add the thinly sliced beef chuck and toss to coat. Let the beef marinate for at least 30 minutes, preferably a few hours.
2. Heat olive oil in a skillet or grill pan over medium-high heat. Add the marinated beef and cook for about 3-5 minutes, until browned and cooked through.
3. While the beef is cooking, grill the pineapple slices until they are slightly charred, about 2-3 minutes per side. Once grilled, chop the pineapple into small pieces.
4. To assemble the tacos, warm the tortillas and fill each with the cooked beef and grilled pineapple. Top with chopped onion, fresh cilantro, and a squeeze of lime juice.
5. Serve the tacos immediately, garnished with additional lime wedges.

Beef chuck tacos al pastor offer a great combination of savory beef and sweet, tangy pineapple.

The grilled pineapple gives these tacos a smoky, caramelized flavor that pairs perfectly with the marinated beef. This dish is perfect for a summer taco night or any time you’re craving something flavorful and satisfying.

Beef Chuck Mexican Meatball Soup (Albondigas)

Albondigas is a comforting Mexican meatball soup made with beef chuck meatballs in a rich, flavorful broth.

With hearty vegetables and spices, this dish is ideal for a light but filling summer meal that brings warmth and satisfaction.

Ingredients:

• 1 lb beef chuck, ground
• 1/4 cup cooked rice
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 6 cups beef broth
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 zucchinis, chopped
• 1 potato, peeled and cubed
• 1 can (14 oz) diced tomatoes
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. In a bowl, combine the ground beef chuck, cooked rice, egg, garlic, cumin, oregano, salt, and pepper. Mix thoroughly and form the mixture into small meatballs, about 1 inch in diameter.
2. In a large pot, bring the beef broth to a boil. Carefully add the meatballs to the pot and simmer for 20 minutes until the meatballs are cooked through.
3. Add the chopped onion, carrots, zucchinis, and potatoes to the pot. Continue to cook for another 15-20 minutes, until the vegetables are tender.
4. Stir in the diced tomatoes and simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper if needed.
5. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.

Beef chuck albondigas is a wholesome, satisfying soup with tender meatballs and a flavorful, broth-based soup.

The vegetables add a lightness to the dish, making it perfect for a summer meal that still feels hearty and comforting. Enjoy this vibrant and flavorful Mexican classic with a refreshing lime twist!