Braised Beef with Tomato-Garlic White Beans
Enjoy the flavors of Tuscany with beef Chuck Tender Steaks slow-cooked with white beans and spinach. Top this with Parmesan cheese for a delicious meal any night of the week.
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Ingredients
- 4 beef Chuck Tender Steaks, cut 3/4 to 1 inch thick (about 6 ounces each)
- 1 teaspoon olive oil
- 1-1/2 cups chopped onions
- 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) white beans, rinsed, drained - Most supermarkets carry a variety of canned white beans, such as Great Northern, navy and cannellini. Any may be used in this recipe.
- 2 cups coarsely chopped fresh spinach
- Grated or shredded Parmesan cheese (optional)
120 Minutes
4 Servings
354kcal Calories
34g Protein
Cooking
- Heat oil in large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender. Remove steaks; keep warm.
- Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently.
- Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.
Nutrition
| Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
|---|---|---|---|---|---|
| 4 | 354kcal | 7g | 6mg | 38g | 34g |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 2g Saturated Fat; 3g Monounsaturated Fat; Carbohydrates; 6.9g Fiber; 3.8mg Niacin; 0.5mg Vitamin B6; 3.2mcg Vitamin B12; 7.2mg Iron; 26.4mcg Selenium; Zinc; Choline;
Courtesy of BeefItsWhatsForDinner.com