Beef, Bean and Spinach Ragout
This slowly simmered ragout satisfies with fork-tender beef, Great Northern beans and Swiss chard.
-
3
hrs -
6
SERVINGS -
400
Cal -
42 g
Protein
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
Cooking:
-
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.
-
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.
-
Season with salt and pepper, as desired. Sprinkle with cheese.
Nutrition:
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.
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