Braised Chuck Steaks with Savory Lentils

This recipe features slow simmered Chuck Blade Steaks with onions, carrots and lentils lightly flavored with cumin.

  • 2 hrs
    30 min
  • 6
    SERVINGS
  • 482
    Cal
  • 47 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 pounds beef chuck blade steaks, cut 3/4 to 1 inch thick
  • 2-1/4 cups water
  • 1 medium onion, finely chopped
  • 2 bay leaves
  • 1 cup uncooked lentils, rinsed
  • 2 small carrots, diced
  • 1/2 teaspoon ground cumin

Cooking:

  1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings; season with salt and pepper, as desired.

  2. Add water, onion and bay leaves to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Add lentils, carrots and cumin to skillet; return to a boil. Continue simmering, covered, 30 to 45 minutes or until lentils and beef are fork-tender. Discard bay leaves.

  3. Carve steaks into thin slices. Serve with lentils. Season with salt and pepper, as desired.

Nutrition Information

Butcher Counter

Braised Chuck Steaks with Savory LentilsBlade Chuck Steak Chuck Primal

A relatively inexpensive cut with loads of beef flavor. Marinate before grilling.

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