Braised Chuck Steaks with Savory Lentils

This recipe features slow simmered Chuck Blade Steaks with onions, carrots and lentils lightly flavored with cumin.

Braised Chuck Steaks with Savory Lentils


  • 2 pounds beef chuck blade 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

150 Minutes

6 Servings

321kcal Calories

31g Protein


  1. Heat large nonstick skillet over medium heat until hot. Place beef 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.


Serv Size Calories Total Fat Cholesterol Total Carbs Protein
6 321kcal 11g 71mg 25g 31g

* 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. 4g Saturated Fat; 5g Monounsaturated Fat; Carbohydrates; 5.1g Fiber; 3.4mg Niacin; 0.4mg Vitamin B6; 5mcg Vitamin B12; 5.5mg Iron; 32.3mcg Selenium; Zinc; Choline;

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