Chunk Beef Main Dish Recipes - Easy & Delicious Recipe Round Up (2024)

This Chunk Beef Main Dish Recipes Super Page contains Delicious & Easy Chunk Beef Recipe Round-Up!

If you’re looking for easy-to-make, delicious tasting and inexpensive Chunk Beef main dish recipes, you’ve come to the right page.

We had so many beef main dish recipes, that we needed to break them up into 2 pages. So the ground beef main dish recipes have been moved to our Ground Beef Main Dish Recipes Page.

Chunk Beef Main Dish Recipes on this page include:

Beef Stew,Pot Roast,Beef Brisket with Mustard and Onion,Beef Stroganoff,, Reuben Sandwiches,Shish Kabob (Greek Style)

Easy, Savory Beef Stew

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Beef Stew Recipe

This is a perfect recipe to make in the crockpot. Start it cooking in the morning and 6 hours later you’ll have a delicious, savory hot meal. Perfect for a fall or winter’s night. This meal costs about $7 to make and will feed 8 to 10 people.

Prices are based on shopping in January 2018 in Phoenix, AZ

Beef Stew Ingredients:

• 2 lbs Chunked Bottom Round: $1.99 per pound=$3.98
• 3 large or 5 medium Potatoes chunked: 2.5 pounds @ $.23 = $.46
• 5 Carrots sliced thick (about 3/8 inch): .50 lb @ $.66 per lb= $.33
• 1 Onion chopped: 1 lb @ $.50 per pound= $.50
• 1 (12 to 16 oz) Package of Green Beans: $1.00
• Garlic – 5 Cloves Chopped: $.15
• 4 Bay Leaves: $.05
• Four cups of water
• 4 cubes Beef Bouillon: $.08
• 3 heaping Tablespoons Corn Starch:$.09
• 1 Tablespoon Kitchen Bouquet
• Salt & Pepper to Taste: $.50

Approximate Cost: $7.14
Makes 8 to 10 Servings

Beef Stew Directions:

Pour all chopped ingredients into 5 Quart Crockpot

Stir to mix ingredients.

Cook on High for 6 Hours or until potatoes break apart with a fork. The beef internal temperature should be at least 170 degrees (f).

Gravy Dissolve 2 tablespoons of cornstarch in 2 ounces of water. Slowly pour the cornstarch mixture into the hot broth and stir until the broth thickens into gravy.

Add 1 Tablespoon of Kitchen Bouquet to add flavor to the broth. Salt & Pepper to taste.

Serve hot with bread and butter to sop up the gravy.

Simple & Savory Pot Roast Recipe

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Pot Roast is one of our chunk beef main dish recipes that is super easy and delicious. It’s a meal that can be served any time of the year.

Ingredients for Pot Roast Recipe:

• 3 to 4 pounds of chunk beef (can be Chuck roast; Top round, Tri-Tip; or shoulder)
• 4 to 6 Potatoes cut into chunks
• 2 Large Yellow Onions cut into 8 pieces each
• 8 Carrots cut into chunks
• 4 Cups of water
• 4 Beef Bullion Cubes
• ¼ Cup Corn Starch for thickening the gravy
• Salt and Pepper
• Onion Powder
• Garlic Powder

11 x 15 glass baking dish or large baked enamel roasting pan (rectangular or oval)

Aluminum foil to cover pan while baking

Directionsfor Pot Roast Recipe:

• Place yourchunk of beef in thecenter of baking dish.
• Spread potatoes, onions and carrots all around it.
• Pour 4 Cups of water over everything in the pan.
• Bury bullion cubes in each corner of thepan.
• Sprinkle all of the ingredients in the pan with salt, pepper, onion powder and garlic powder – flavor to your own liking.
• Cover with foil and bake for about 90 minutes – check to see that the meat is tender and falling apart.
• Scoop broth into a saucepot and bring to a boil.
• Thicken broth with ¼ cup of cornstarch that has been liquefied/dissolved in about 1/2 cup of water.

Serves 6 to 8 people

Beef Brisket with Mustard and OnionRecipe

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This Beef Brisket is one of our super tasty chunk beef main dish recipes, made in the slow cooker. As a dinner, it is extremely easy to make and rarely has any left-overs. It’s so yummy! We serve this with baked potatoes and green beans for a well-roundedmeal.

Ingredients forBeef Brisket with Mustard and Onion:

• One Large Brisket chunk, 4 to 6 lbs.
• One package – of that famous recipe enhancer – Onion Soup Mix (sometimes Annette uses two if she really wants to add more flavor)
• Yellow Mustard – often times we’ll save old mustard containers in the fridge, then add a little water to rinse out and add to the slow cooker.

Directions forBeef Brisket with Mustard and Onion:

• Place the chunk of brisket fat side up in crock pot
• Cover with mustard (about 1/4 thick coating) and sprinkle onion soup mix onto the mustard
• Cook on low overnight (8 – 10 hours) Or turn on first thing in the morning to serve that night
• Peel off and discard the fat
• Slice the meat
• Thicken the gravy if desired

For an awesome video about this recipe, click here.

We have three crockpots and use the heck out of them – check out this list and see if one of these will meet your needs.

If you don’t have an Amazon Prime, consider getting this so you can get free shipping.

Here are a couple of the less expensive slow cookers we found on Amazon. We recommend buying at least a 4 quart or larger slow cooker.

Beef StroganoffRecipe

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Beef Stroganoff is one of our wonderful chunk beef main dish recipes. It’s a tasty meal that can be cooked either on the stovetop or slow cooker.

Ingredients for Beef Stroganoff:

• 6 Cups Water
• 6 Beef Bullion Cubes
• 2 – 3 Pounds of lean Beef, diced into approximately 1-inch cubes
• ½ Cup Tomato Paste or Ketchup
• 1 8 Ounce Package of Mushrooms, sliced
• 1 Onion, diced
• 2 tsp Granulated Garlic
• Salt and Pepper to taste
• 1 pound of pasta, cooked separately
• 2 Tbs Corn Starch
• Optional: sour cream

Directions for Beef Stroganoff:

Put all ingredients except Corn Starch into a slow cooker and cook on low for 8 hours. If you’re cooking on Stove Top, bring ingredients to a boil and simmer for 30 minutes.

Put 2 TBS cornstarch into 1 Cup measuring cup. Stir in 1/4 Cup Water to liquefy. Slowly pour liquid Corn Starch into yourslow cooker to thicken thegravy. This step may need to be repeated for thickening purposes.

Serve Stroganoff over cooked egg noodles/pasta of your choice, or rice. Mix in a dollop of Sour Cream if desired. Serve with a salad or cooked vegetable for a complete meal.

If cooking stroganoff in a Crock Pot, one hour before eating start the process of cooking the pasta. If cooking stroganoff on a stovetop, start the water boiling for the pasta, then start the chopping of stroganoff ingredients for your pot.

Optional: Half to one cup of red wine can be added to the crockpot for cooking if you like that flavor.

Steak Marinade Recipe with Teriyaki & WineRecipe

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This is one of our favorite marinades for our chunk beef main dish recipes and it’s so simple to make.

Marinade Ingredients:

• 1 Cup of wine (red and inexpensive preferred)
• ½ Cup Teriyaki Sauce
• 1 Tbs Powdered Ginger
• 1 Tbsp French’s Yellow or Dijon Mustard (not powdered)
• Salt and Pepper to Taste

Directions:

If your steak is frozen, defrost it overnight so you can start marinating it in the morning.

Use a roasting pan or glass baking dish, add beef, and pour the marinade mixture over it. Flip meat pieces every couple of hours throughout the day. Poke with a fork multiple times to help the marinade penetrate the meat. Cook on the grill. It is delicious.

Boil any leftover marinade for at least 4 minutes, in a glass bowl or measuring cup. You can do this in the microwave or on the stovetop. Then serve as the sauce with the meal.

Optional:

This marinade can also be used for pork, lamb, or chicken.

Crispy Grilled Reuben Sandwiches Recipe

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Reuben Sandwiches are one of our chunk beef main dish recipes that is a family favorite. We usually stock up on corned beef when it’s on sale around St. Patrick’s Day, and then enjoy Reubens about once a month throughout the year.

These are easy to make and even more delicious to enjoy. These sandwiches originated in America and debuted either in Omaha, Nebraska or in a New York City German Deli.

Ingredients forCrispy Grilled Reuben Sandwiches:

• 1 Loaf of Rye Bread (small) – we’ve found the best price in our area at Big Lots.
• 6 – 8-ounce package of Swiss Cheese
• 1 can Sauerkraut, small, drained
• 1 Corned Beef
• Margarine or Butter, close to room temperature, for spreading on bread prior to cooking on thegriddle

Cooking the Corned Beef:

Put corned beef in a slow cooker overnight, following directions on the package (add lots of water, seasoning packet, etc).

Once cooked, we drain off the liquid and use some of it to mix into our dog’s food (after the liquid is cooled). They love the flavor.

Take corned beef out of slow cooker and shave off any fat that remains—discard the fat. Put the corned beef in a container and refrigerate until just before making sandwiches (this makes the corned beef easier to slice).

Making & Grilling the Sandwiches

45 minutes prior to dinner time, start your sandwich preparations.

Slice the corned beef to your desired thickness.

We lay the Rye bread on the cool griddle to assemble the sandwiches.

Lay the Swiss cheese down first, followed by a layer of Sauerkraut, and then place about 3 or 4 ounces of corned beef on the sandwich, put the second slice of bread on top.

Next, apply a coating of room-temperature Butter/Margarine to both sides of the sandwich. Having the margarine at room temperature makes it soft enough to spread easily and avoid tearing the bread.

Heat the griddle on the stove to medium to low heat so that the bread browns slowly and gives the cheese time to melt. The goal is to heat the sandwich all of the way through.

Using a spatula, check the cooking side of the sandwich to see if the bread is browned. If so, carefully turn the sandwich over, holding it together so the ingredients don’t spill out.

When the second side of the sandwich is browned, serve and enjoy.

Here’s our cost breakdown from making Reuben Sandwiches shown in the video above:

The corned beef was $5.60 for 3.75 pounds or $.56 per sandwich for the meat. The rye bread was on sale for $.99 per loaf on sale x 1.5 loaves = $1.50 or $.15 cents per sandwich. We used 1 pound of swiss cheese which cost $4.99 or $.50 cents per sandwich. Sauerkraut was $1.50 for the jar and we almost all of it – $.15 per sandwich. Margarine is about $.02 per sandwich.

The total cost per sandwich is $1.38. Not a bad price to get the luck of the Irish.

A 2-pound corned beef will make between 6 and 8 sandwiches.

Greek Shish Kabob

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This is one of our favorite chunk beef main dish recipes, but you can also use lamb or pork or a combination of all 3 of these meats for this recipe. It has been handed down in Steve’s family and used for family dinners and block parties. Of course, this recipe, along with many side dishes, works well for a get-together BBQ too.

Ingredients for Greek Shish Kabob

• 3 pounds of meat – Leg of lamb, pork butt, or beef (top or bottom round is best)
• 1 onion – diced fine
• 1 TBL cumin powder (Up to 1 more TBL can be added if you like the flavor)
• 1/2 Tsp ground black pepper
• 1 TBL garlic powder
• 1 1/2 cups of red wine
• 1/2 cup of olive oil

Directions:

Cut up meat into 1-2 inch square pieces and put into a large plastic container for marinating.
Do this early in the day or the night before, so that the meat soaks in the marinade for at least 8-12 hours. Add the remainder of the ingredients and stir everything so it is mixed up well. Serve with rice, potatoes, corn on the cob or angel hair pasta. Add a vegetable or green salad and you have a complete nutritious meal.

Use metal skewers or the 10-inch bamboo skewers you can find at any grocery store or discount retailer. If using wooden skewers, soak them in water starting at the same time that you are marinating the meat. This will help the skewers not to burn up on the grill while you are grilling the Kabobs. And of course, enjoy your dinner!

For more recipes and tips for saving on groceries, please consider our second book, Cut Your Grocery Bill in Half, an Amazon bestseller!