Braised Chuck Steaks with Savory Lentils

Name: Braised Chuck Steaks with Savory Lentils
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: Chuck Arm Steak; water; onion; bay leaf; lentils; carrots; ground cumin

This recipe features slow simmered steaks with onions, carrots and lentils lightly flavored with cumin.

Cook Time: 2 hrs 30 mins

Servings: 6

Ingredients: 7

Cook Mode

Ingredients

2 pounds beef Chuck Arm 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

Preparation

Step 1

Heat large nonstick skillet over medium heat until hot. Place beef Chuck Arm Steaks in skillet; brown evenly. Pour off drippings; season with salt and pepper, as desired.
Step 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.
Step 3

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

Nutrition Information

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.