Braised Chuck Steaks with Savory Lentils

Main Ingredient: Black Canyon® Angus Boneless Beef Chuck Blade or Arm Steaks
Servings: 6



2 2 pounds Black Canyon® Angus Boneless Beef Chuck Blade or Arm Steaks, cut 3/4 to 1 inch thick
2-1/4 2-1/4 cups water
1 1 medium onion, finely chopped
2 2 bay leaves
1 1 cup uncooked lentils, rinsed
2 2 small carrots, diced
1/2 1/2 teaspoon ground cumin


  1. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; brown evenly. Pour off drippings; season with salt and pepper, as desired.
  1. 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.
  1. Carve steaks into thin slices. Serve with lentils. Season with salt and pepper, as desired.

Nutritional Information

Nutrition information per serving: 482 Calories; 16 g 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 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.