Braised Blade Steak with Butter Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 45
- Cholesterol
- 123
- Sodium
- 1404
- Total: 9 hr (includes soaking and resting time)
- Active: 30 min
Ingredients
1 1/2 cups dry butter beans or white lima beans (see Cook’s Note)
1 1/2 pounds beef blade steak
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 medium red onions, cut into 8 wedges
4 garlic cloves
1 tablespoon tomato paste
1/2 teaspoon dry mustard powder or 1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly grated nutmeg
2 sprigs sage or rosemary
1 cup dry red wine
4 cups low-sodium beef broth
2 large handfuls dark leafy greens, such as spinach
Directions
- At least 6 hours before you plan on cooking, cover the beans with at least 2 inches of water and set on the counter to soak (see Cook’s Note). You can soak the beans for up to 12 hours. Drain the soaked beans and set aside.
- Preheat your oven to 350 degrees F.
- Place a large Dutch oven over medium-high heat. Drizzle the beef with the olive oil and season with salt and pepper, rubbing to coat. Add the beef to the Dutch oven and sear until well browned, 3 to 5 minutes per side. Remove the steak to a plate and set aside.
- Turn the heat down to medium and add in the butter and onions. Season with salt and pepper and cook until slightly softened and lightly golden, 3 to 4 minutes. Smash the garlic cloves and add to the Dutch oven along with the tomato paste, dry mustard powder, nutmeg and herbs. Add in the soaked beans and carefully deglaze the pan with the red wine, scraping the bottom of the pan to remove any stuck-on bits.
- Add in the beef broth and place the seared beef on top, nestling it in so that the liquid comes about halfway up the sides of the beef. Bring to a boil, cover with the lid and transfer to the oven to roast the beef is very tender and the beans are soft, 2 hours 30 minutes.
- Remove from the oven and add in the greens, stirring to lightly wilt and combine. If using a heartier green like kale, cover the pot and return it to the oven for about 5 minutes to soften the greens.
- Allow the dish to rest for 5 to 10 minutes before serving.
Cook’s Note
If you don’t want (or just forget) to soak the beans, you can replace them with 1 to 2 cans of drained and rinsed white kidney beans. Simply prepare the beef as directed but rather than add the soaked beans at the beginning of cooking, add the cooked beans in at the end along with the spinach.