Beef, Bean and Spinach Ragout

Ingredients...

• 2 lbs. of CMA Stew Ready Diced Beef
• 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)
• 1 tablespoons shredded Parmesan cheese

Directions...

• 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.

Source: National Cattleman`s Beef Association