A weeknight braise where steak sauce becomes the whole gravy, tart and sweet and deep, clinging to tender beef over rice. The shelf makes this a one-pan dinner that tastes longer than it takes.

Serves 2. 45 minutes, 12 at the stove.

About 1300 calories a serving, 86 g protein, 98 g carbohydrate, 62 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut one pound of beef chuck into 1-inch cubes; chop one medium onion and mince two cloves garlic. Heat two tablespoons oil in a large pot or braiser over medium-high heat until it shimmers, then brown the beef in one layer, about four minutes per side, until it stops releasing steam. Set the beef aside.
2. Add the chopped onion and garlic to the pot with 1/2 teaspoon salt and cook two minutes, scraping up any stuck bits. Pour in one cup steak sauce and one cup water, then return the beef and any juices to the pot. Bring to a low simmer.
3. Cover with the lid tilted so steam escapes, and simmer for 20 minutes, stirring twice, until the beef is tender. Taste and season with salt and pepper.20 min
4. Meanwhile, bring 2 1/2 cups water to a boil in another pot with a pinch of salt. Stir in one cup rice, cover, reduce heat to low, and cook 15 minutes undisturbed, until the rice absorbs the water.
5. When the rice is done, fluff with a fork and divide between two bowls, then ladle the beef and sauce over the top.

Note Swap the rice for roasted potatoes or egg noodles if you prefer. The braise keeps four days covered in the fridge; reheat gently with a splash of water. Serve with greens on the side, or stir in handfuls of spinach or kale during the last two minutes of cooking.