BEEF, BEAN AND SPINACH RAGOUT

Beef, Bean and Spinach Ragout -- This slowly simmered ragout satisfies with fork-tender beef, Great Northern beans and swiss chard.
This slowly simmered ragout satisfies with fork-tender beef, Great Northern beans and swiss chard.
 
  • Total Recipe Time: 2 to 2-1/2 hours
  • Makes 4 to 6 servings

INGREDIENTS

  1. 2 pounds beef Stew Meat, cut into 1-inch pieces
  2. 1 tablespoon vegetable oil
  3. 1 can (15 ounces) Great Northern beans, undrained
  4. 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
  5. 1 pound Swiss chard, cut lengthwise in half, then crosswise into 1-inch pieces (about 10 cups)
  6. 2 tablespoons shredded Parmesan cheese

INSTRUCTIONS FOR BEEF, BEAN AND SPINACH RAGOUT

  1. 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.
  2. 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.
  3. Season with salt and pepper, as desired. Sprinkle with cheese.
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