Good - This is definitely good eating
We had this dish at Tra Vigna ages ago, and then there was something very similar in the Globe, so we sort of built our own version.
Beef Stew With Swiss Chard
(loosely based on Tra Vigne's Lamb Stew, Boston Globe Magazine, 12 Dec 99)
2lb beef shanks
1-2 fresh pork hocks
optional lamb leg or shank
olive oil
3 tbsp flour
1 tbsp butter
1 cup red wine
4 cups chicken stock
1 - 2 tsp rosemary
2 - 6 cups packed swiss chard torn into 1" pieces
1 - 2 cups peeled pearl onions
2 - 4 carrots, peeled, cut into 1/2" pieces
4 medium purple top turnips, peeled, cut into 1/2" pieces
2 tbsp chopped parsley
salt & pepper
1) Brown beef, hocks & lamb, if any, in olive oil.
2) Stir in flour to thicken. Add butter & red wine. Bring to a boil. Add chicken stock. Bring to a boil. Lower heat to a simmer and cook until meat is tender.
3) Add swiss chard, onions, carrot, turnips and parsley. Season w/salt & pepper. Cook 30 minutes, until vegetables are tender.
Great served with quinoa.