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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.

  • 2
    hrs
  • 4
    SERVINGS
  • 350
    Cal
  • 34 g
    Protein

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 tablespoon minced garlic
  • 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)

Cooking:

  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, garlic, 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.

354 CALORIES

0 % *

2g SAT FAT

0 % DV **

34g PROTEIN

0 % DV

7.2 mg IRON

0 % DV

8.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 354 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 6 mg Cholesterol; 628 mg Sodium; 38 g Total Carbohydrate; 6.9 g Dietary Fiber; 34 g Protein; 7.2 mg Iron; 3.8 mg NE Niacin; 0.5 mg Vitamin B6; 3.2 mcg Vitamin B12; 8.9 mg Zinc; 26.4 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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