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Beef, Bean and Spinach Ragoût
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 15 Min. Cook Time: 1-3/4 Hrs. What you need:
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+ 2 lb. beef for stew, cut into 1-in. pieces
+ 1 Tbsp. vegetable oil + 1 can (15 oz.) Great Northern beans, undrained + 14-1/2 oz. Italian-style diced tomatoes, undrained + 1 lb. swiss chard, cut lengthwise in half, then crosswise into 1-in. pieces (about 10 c.) + 2 Tbsp. Parmesan cheese, shredded What to do:
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 hrs. Stir in Swiss chard; return to a boil. Reduce heat; continue simmering, covered, 30- 60 min. or until beef is fork-tender. 3. Season with salt and pepper, as desired. Sprinkle with cheese. * Recipe Courtesy of The Beef Checkoff. Nutritional information:
Calories: 264; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 62mg; Total Carbs: 20g; Fiber: 5g; Protein: 28g; Sodium: 845mg;
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