Beef, Bean and Spinach Ragout
This slowly simmered ragout satisfies with fork-tender beef, Great Northern beans and Swiss chard.
-
3
hrs -
6
SERVINGS -
400
Cal -
42 g
Protein
Ingredients & Cooking
Ingredients:
- 2 pounds beef Stew Meat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 can (15 ounces) Great Northern beans, undrained
- 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
- 1 pound Swiss chard, cut lengthwise in half, then crosswise into 1-inch pieces (about 10 cups)
- 2 tablespoons shredded Parmesan cheese
Cooking:
- Heat oil in large stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Season with salt, as desired.
- Pour off drippings; return beef to stockpot. Add beans and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Stir in Swiss chard; return to a boil. Reduce heat; continue simmering, covered, 30 to 60 minutes or until beef is fork-tender.
- Season with salt and pepper, as desired. Sprinkle with cheese.
Safe Handling Tips
Nutrition Information
Butcher Counter
Stew Meat Ingredient Cuts
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This slowly simmered ragout satisfies with fork-tender beef, Great Northern beans and Swiss chard.
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