Pat the Angus chuck flap tail dry with paper towels. Season generously with salt and black pepper on all sides.

Prepare the Beef

Dice the onion, mince the garlic cloves, and chop the carrots and potatoes into bite-sized pieces.

Chop Vegetables

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, add the seasoned beef and sear for about 4-5 minutes on each side until browned. Remove the beef and set aside.

Sear the Beef

In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened. Add the chopped carrots and potatoes, and cook for another 5 minutes.

Sauté Vegetables

Pour in the beef broth and, if using, the red wine. Stir in the fresh thyme and bay leaves. Bring the mixture to a simmer.

Add Liquids

Return the seared beef to the pot, ensuring it is submerged in the liquid. Cover and reduce heat to low. Let it simmer for about 2-3 hours until the beef is tender.

Combine and Cook

Once the beef is tender, remove it from the pot and let it rest for a few minutes. Slice against the grain and serve with the vegetables and broth.

angus chuck flap tail

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!