This recipe features slow simmered Chuck Blade Steaks with onions, carrots and lentils lightly flavored with cumin.
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.
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.
Carve steaks into thin slices. Serve with lentils. Season with salt and pepper, as desired.