Braised Beef with Tomato Garlic White Beans

Braised Beef with Tomato Garlic White Beans

Servings: 4

A Pan-Fry/Stir-Fry recipe with Harris Teeter Reserve Angus Chuck steak



  • 4 6-ounce Harris Teeter beef chuck steaks, cut ¾ to 1 inch thick
  • 1 teaspoon olive oil
  • 1 1/2 cups onion, chopped
  • 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 and drained
  • 2 cups fresh spinach, coarsely chopped
  • Grated or shredded Parmesan cheese (optional)


  1. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet and brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat.
  2. Cover tightly, and simmer 1 1/2 to 1 3/4 hours or until beef is fork-tender. Remove steaks only and keep warm.
  3. Stir beans into cooking liquid and bring to a boil. Reduce heat slightly, and cook 7 to 10 minutes or until sauce is thickened, stirring frequently.
  4. Stir in spinach and then remove skillet from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.