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 -
480
Cal -
47 g
Protein
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:
-
Heat large nonstick skillet over medium heat until hot. Place beef Chuck Blade 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.
Nutrition:
482 CALORIES
0 % *
7g SAT FAT
0 % DV **
47g PROTEIN
0 % DV
8.2 mg IRON
0 % DV
11.7 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 482 Calories; 144 Calories from fat; 16g Total Fat (7 g Saturated Fat; 7 g Monounsaturated Fat;) 106 mg Cholesterol; 119 mg Sodium; 37 g Total Carbohydrate; 7.6 g Dietary Fiber; 47 g Protein; 8.2 mg Iron; 5.2 mg NE Niacin; 0.6 mg Vitamin B6; 7.5 mcg Vitamin B12; 11.7 mg Zinc; 48.4 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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