White Bean Stew with Swiss Chard and Tomatoes

Well, after I said I wouldn't post, I typed this recipe up to email to my cousin and I figured that I should just post it because it's SO GOOD.  If you're looking for a low-calorie, VERY fresh tasting meal, this is just right!  It got an A+ from myself and my husband. 

2 lbs Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips

¼ C extra-virgin olive oil

3 cloves garlic, thinly sliced

¼ tsp. crushed red pepper

1 (26 oz) can diced tomatoes

1 (15 oz) can cannellini beans, drained and rinsed

½ tsp salt

¼ tsp pepper

Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes.  Cool slightly, then drain, squeezing out excess liquid.

In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper until garlic is golden, 1 minute.

Add tomatoes and bring to a boil.  (I didn’t drain them because the recipe didn’t say to.)  Add beans and simmer over moderately high heat for 3 minutes.

Add the chard and simmer over moderate heat until the flavors meld, 3 to 4 minutes.  Season with salt and pepper and serve.

Yeild: 4 servings

I found this recipe in People Magazine and I'm so glad I tried it.  Here's a little picture montage of when I made it for the first time:

Ready to begin...

 (Yes, I used navy beans the first time I made it just because that's what I happened to have on hand.)

Boiling the chard...

Looking tasty!!

The finished product...

And, it's a hit!  :)

ENJOY!!  :)

Baked Stew with Root Vegetables

**This recipe was found in a Taste of Home magazine. Submitted to the magazine by Barb Templin of Norwood, MN.**

Prep Time: 35 minutes Bake Time: 2 1/2 hours
Yeild: 8 servings (3 quarts)

1 cup flour, divided
3/4 tsp. salt
1/2 tsp. pepper
2 lbs. boneless beef chuck roast, cut into 1-inch cubes
1/4 cup canola oil
1 large onion, chopped
3 Tbsp. butter
2 garlic cloves
5 cups beef broth
1 bay leaf
3 celery ribs
3 medium carrots
3 medium parsnips, peeled
1 small rutabaga, peeled

***Family Chef's changes: I added a little more beef, two extra carrots, and an extra parsnip. I did not add the bay leaf (since I was out of them) or the rutabaga.

In a resealable bag, combine 3/4 cup flour, salt and pepper. Add beef, a few pieces at a time; shake to coat. In an ovenproof Dutch oven, brown beef in oil in batches. Remove and keep warm.
In the same pan, saute onion in butter until tender. Stir in garlic and remaining flour until blended. Gradually add in broth; stir in bay leaf and beef. Bring to a boil.
Cover and bake at 350* for 1 hour.
Cut vegetables into 1-inch pieces; stir into stew. Cover and bake for 1-1/2 hours longer (or until beef is tender). Skim fat and discard bay leaf.

I love beef stew, so I was excited to try a stew that baked in the oven, rather than simmered on the stove or in a crock pot. My family is a "meat and veggies" type of group, so I always tend to add a little more of both of those to any stew I make. I have to admit, I didn't even know what a parsnip looked like before making this recipe. I didn't add the rutabaga, mostly because I thought trying one new veggie at a time would be less shocking for my sometimes picky kids. They didn't pay much attention to the parsnips, however, and mostly focused on the beef and carrots. My husband and I both loved this recipe and I'll definitely make it again. So hearty and delicious! The meat just fell apart when I tried to cut it and the veggies were perfectly tender.

Family Chef's Grade: A