Braised Beef with Tomato-Garlic White Beans

Enjoy the flavors of Tuscany with beef Chuck Tender Steaks slow-cooked with white beans and spinach. Top this with Parmesan cheese for a delicious meal any night of the week.

  • 2
    hrs
  • 4
    SERVINGS
  • 354
    Cal
  • 34 g
    Protein

Ingredients & Cooking

Ingredients:

  • 4 beef Chuck Tender Steaks, cut 3/4 to 1 inch thick (about 6 ounces each)
  • 1 teaspoon olive oil
  • 1-1/2 cups chopped onions
  • 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) white beans, rinsed, drained
  • 2 cups coarsely chopped fresh spinach
  • Grated or shredded Parmesan cheese (optional)

Cooking:

  1. Heat oil in large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender. Remove steaks; keep warm.

  2. Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently.

  3. Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.

Nutrition Information

Butcher Counter

Braised Beef with Tomato-Garlic White BeansChuck Tender Steak Chuck Primal

Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling.

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