Tender braised beef with very little hands on work. Serve with steamed or roasted vegetables, rice, mashed potatoes, or buttered noodles.
3-lbs. beef chuck, sliced into 1-in. thick steaks
2 Tbs. Classic Steakhouse Seasoning (7030)
3 Tbs. olive oil
1 large onion, skin removed and sliced (about 4 cups)
4 garlic cloves, peeled
1 cup dry white wine
Heat oven to 325F. Season meat on all surfaces with seasoning. Heat oil in a large Dutch oven over medium-high heat and sear meat on all sides, about 10 minutes total. Transfer meat to a bowl and add sliced onion to pot. Cook onion 3-5 minutes, or until translucent, then add garlic, white wine, and seared beef. Bring mixture to a simmer, then place a piece of parchment paper directly on top of the meat mixture. Cover with lid and transfer pot to oven. Cook 2-3 hours, or until meat pulls apart easily with a fork. Serve with potatoes, steamed or roasted vegetables, rice, or shred and serve in tacos.