Chuck Steak – Braised with Lentils
CategoryDifficultyBeginner
Yields6 Servings
Total Time2 hrs 30 mins
 2 lbs Chuck Steak
 2 ¼ cups Water
 1 Medium onion, finely chopped
 2 Bay leaves
 1 cup Lentils, uncooked and rinsed
 2 Carrots, diced
 ½ tsp Ground cumin
1

OPTIONAL: Cut steak into 1 inch pieces before cooking.

2

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.

3

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.

4

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

Ingredients

 2 lbs Chuck Steak
 2 ¼ cups Water
 1 Medium onion, finely chopped
 2 Bay leaves
 1 cup Lentils, uncooked and rinsed
 2 Carrots, diced
 ½ tsp Ground cumin

Directions

1

OPTIONAL: Cut steak into 1 inch pieces before cooking.

2

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.

3

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.

4

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

Chuck Steak – Braised with Lentils
IngredientsDirections