Beef, Bean and Spinach Ragoût
Recipe courtesy of The Beef Checkoff.
2 pounds beef for stew, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (15-ounce) can Great Northern beans, undrained
1 (14.5-ounce) can Italian-style diced tomatoes, undrained
1 pound Swiss chard, cut lengthwise in half, then crosswise into 1-inch pieces (about 10 cups)
2 tablespoons freshly grated Parmesan cheese
Salt and ground black pepper to taste
- 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 and pepper, 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.
- Adjust seasoning with salt and pepper, as desired. Sprinkle with cheese.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 264; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 62mg; Total Carbs: 20g; Fiber: 5g; Protein: 28g; Sodium: 845mg.
Recipe and photograph courtesy of The Beef Checkoff.