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

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.

Makes 4 to 6 servings
Source: Cattlemen's Beef Board