Bludgeon of Beef recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Manny's Steakhouse›Bludgeon Of Beef Recipe

Bludgeon Of Beef Recipe

Inspired by Manny's Steakhouse
Time3h 30m
Serves6

"To Share....or Not"

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Seasoning

Optional Garnish

Method

Preparation

  1. 1

    Prepare the Beef

    Trim excess fat from the beef chuck roast and cut it into large chunks for even cooking.

  2. 2

    Chop Vegetables

    Dice the onions and mince the garlic cloves. Set aside.

Cooking

  1. 3

    Sear the Beef

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks and sear on all sides until browned (about 5-7 minutes). Remove the beef and set aside.

  2. 4

    Sauté Vegetables

    In the same pot, add the diced onions and cook until translucent (about 3-4 minutes). Add minced garlic and cook for an additional minute until fragrant.

  3. 5

    Combine Ingredients

    Return the seared beef to the pot. Add the beef broth, salt, black pepper, paprika, dried thyme, and dried rosemary. Stir well to combine.

  4. 6

    Simmer

    Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, or until the beef is tender and easy to shred.

Serving

  1. 7

    Serve

    Once cooked, shred the beef using two forks and mix it back into the sauce. Garnish with fresh parsley and chili flakes if desired. Serve warm with crusty bread or over rice.

More from Manny's Steakhouse