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Braised Chuck Steaks with Lentils

Tuesday, 05 March 2019 13:17

By Alan Johnson

We’re well into March and much of the State of Washington is still dealing with snow.

Snowy or not, we can expect some cold—and maybe drizzly—weather for the balance of the month. That calls for hearty food in our estimation and we liked this simple recipe found at the website of Washington Beef. This week’s recipe, Braised Chuck Steaks with Savory Lentils, takes about 1-1/2 to 1-3/4 hours in preparation and cooking time and makes 4 to 6 servings.

This substantial dish could be a tasty pairing with beer, as well as with wine. If you’re a fan of brewed beverages, an amber ale such as Runaway Red as poured by Ice Harbor Brewing in Kennewick might be a good bet.  If you’re going to pull the cork on a bottle of wine, it ought to be a red. Our suggestion is to be a little daring and try a Lemberger from Kiona.



  • 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


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.

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.

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

Last modified on Tuesday, 05 March 2019 13:41


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