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Beef and Spinach Ragout
Ingredients
- 2 (6 oz.) package Weis From the Field Baby Spinach
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 2 tbsp Weis Quality Fancy Shredded Parmesan, garnish
- 1/2 tsp Garlic Powder
- 1 lb Steak House Angus Round Cubes Stewing Beef
- 1 tbsp Weis Quality 100% Pure Olive Oil
- 1 (15 oz.) can Weis From the Field Great Northern Beans, drained and rinsed
- 1 (15 oz.) can Weis From the Field Diced Tomatoes, undrained
- Salt and Pepper, to taste
Instructions
- Heat oil in large stockpot over medium heat; add beef and cook until browned.
- Transfer beef from stockpot to plate and discard drippings from the pot.
- Return beef to the stockpot with the white beans and tomatoes and bring to a boil.
- Reduce heat to low; cover tightly and simmer for 1 hour.
- Stir in baby spinach and return to a boil.
- Reduce heat to low and continue simmering, covered for 30-45 minutes, or until beef is fork tender.
- Season with salt and pepper to taste.
- Sprinkle with shredded parmesan cheese.
-
Serve with a tossed green salad and warm crusty bread.
