Beef, Bean and Spinach Ragout

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

Instructions

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 hours. Stir in Swiss chard; return to a boil. Reduce heat; continue simmering, covered, 30 to 60 minutes or until beef is fork-tender.

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