Braised Chuck Steaks with Savory Lentils

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

  • 2 hrs
    30 min
  • 6
    SERVINGS
  • 480
    Cal
  • 47 g
    Protein

Ingredients & Cooking

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

Cooking:

  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.
  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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Chuck Arm Steak Square-Cut Chuck Primal

Good value and ideal to slow-cook for the most tender finish.
Beef Checkoff