Beef, Bean and Spinach Ragout

This slowly simmered ragout satisfies with fork-tender beef, Great Northern beans and swiss chard.

  • 3
    hrs
  • 6
    SERVINGS
  • 397
    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:

  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.

Nutrition Information

Butcher Counter

Beef, Bean and Spinach RagoutStew Meat Ingredient Cuts

A full-flavored staple. Great for slow-cooking, chili and stews.

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