Braised Beef with Tomato-Garlic White Beans
- 4 beef chuck mock 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)
- 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.
- 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.
- 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.
This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of niacin.
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