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Braised Blade Steak with Butter Beans
Tender braised steak pairs perfectly with tender yet crunchy butter beans.
YIELDS
4
Ingredients
- 1 1/2 cups (375 ml) dry butter beans or white lima beans
- 700 g (1.5 lb) beef blade steak
- 2 teaspoons olive oil
- Kosher salt and black pepper
- 1 tablespoon butter
- 2 medium red onions, cut into 8 wedges
- 4 garlic cloves
- 1 tablespoon tomato paste
- 2 sprigs sage or rosemary
- 1/2 teaspoon dry mustard powder (or 1 1/2 teaspoons Dijon mustard)
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup (250 ml) dry red wine
- 4 cups (1 L) 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 two inches of water and set on the counter to soak. You can soak the beans for up to 12 hours. Drain the soaked beans and set aside.
- Preheat your oven to 350°F.
- Place a 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 into the pan and sear for 3 to 5 minutes per side or until well browned. 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, about 3 to 4 minutes. Smash the garlic cloves and add to the pan along with the tomato paste, herbs, dry mustard powder, and nutmeg. 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 for 2 ½ hours or until the beef is very tender and the beans are soft.
- 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. Enjoy!
TIP: 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.
