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

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

Cook Time: 3 hrs

Servings: 6

Ingredients: 6

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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

397 Calories

0 %*

5g SAT FAT

0 %DV**

42g PROTEIN

0 %DV

8 mg IRON

0 %DV

7.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.