Beef chuck is a commonly used cut for making beef goulash. It is a tougher cut with good marbling that contains connective tissue, making it suitable for slow cooking methods such as braising or stewing.

To prepare beef chuck for goulash, it is typically cut into 1–2-inch cubes, seared to develop flavour, then cooked for several hours in a liquid, such as beef broth or tomato sauce, along with vegetables such as onions and bell peppers.

Beef chuck can also be substituted with other cuts such as beef round or shank, which are also suitable for slow cooking methods.