Braised Chuck Steaks with Savory Lentils

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

Ingredients

• 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

Instructions

1. 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.

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.