Servings: 6

Prep Time: 15 Min.

Cook Time: 1-3/4 Hrs.

What you need:

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2 lb. beef for stew, cut into 1-in. pieces
1 Tbsp. vegetable oil
1 can (15 oz.) Great Northern beans, undrained
14-1/2 oz. Italian-style diced tomatoes, undrained
1 lb. swiss chard, cut lengthwise in half, then crosswise into 1-in. pieces (about 10 c.)
2 Tbsp. Parmesan cheese, shredded

What to do:

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 hrs. Stir in Swiss chard; return to a boil. Reduce heat; continue simmering, covered, 30- 60 min. or until beef is fork-tender.
3. Season with salt and pepper, as desired. Sprinkle with cheese.

* Recipe Courtesy of The Beef Checkoff.

Nutritional information:

Calories: 264;   Total Fat: 10g;   Saturated Fat: 3g;   Cholesterol: 62mg;   Total Carbs: 20g;   Fiber: 5g;   Protein: 28g;   Sodium: 845mg;