Beef, Bean and Spinach Ragoût

Courtesy of The Beef Checkoff 6 Servings • 15 Min. Prep Time • 1-3/4 Hrs. Cook Time

Ingredients
Add 2 lb. beef for stew, cut into 1-in. pieces
Add 1 Tbsp. vegetable oil
Add 1 can (15 oz.) Great Northern beans, undrained
Add 14-1/2 oz. Italian-style diced tomatoes, undrained
Add 1 lb. swiss chard, cut lengthwise in half, then crosswise into 1-in. pieces (about 10 c.)
Add 2 Tbsp. Parmesan cheese, shredded

Directions:

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.

Nutrition:

Calories: 264; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 62mg; Total Carbs: 20g; Fiber: 5g; Protein: 28g; Sodium: 845mg;