Shake up your weeknight meal rotation with this easy braised beef recipe. Ace the slow simmer and indulge in tender steak accompanied by Italian-style tomatoes, white beans and spinach.
4 Chairman’s Reserve® 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
2 cups coarsely chopped fresh spinach
Grated or shredded Parmesan cheese (optional)
1. 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.
2. 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.
3. Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.
Cook’s Tip: Most supermarkets carry a variety of canned white beans, such as Great Northern, navy and cannellini. Any may be used in this recipe.