Beef, Bean and Spinach Ragout

Name: Beef, Bean and Spinach Ragout
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: Stew Meat; vegetable oil; great Northern beans; Italian-style (seasoned) diced tomatoes; swiss chard; Parmesan cheese

3 HRS

Time to Cook

6

Servings

6

Ingredients

Cook Mode

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

Preparation

Step 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.
Step 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.
Step 3

Season with salt and pepper, as desired. Sprinkle with cheese.

Nutrition Information

Nutrition information per serving: 397 Calories; 135 Calories from fat; 15g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 93 mg Cholesterol; 1268 mg Sodium; 3 g Total Carbohydrate; 7.9 g Dietary Fiber; 42 g Protein; 8 mg Iron; 4.7 mg NE Niacin; 0.5 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 7.7 mg Zinc; 24.3 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Filed Under:

Soups, Stews & Chili

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