Beef and Bean Ragout

Beef and Bean Ragout Enlarge Image
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18 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
10 mins
Cook:
8 hrs to 10 hrs (low) or 4-5 hours (high)
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Beef and Bean Ragout

Ingredients
1
pound beef stew meat, cut into 1-inch cubes
1
16 ounce can kidney beans, rinsed and drained
1
15 ounce can tomato sauce with onion and garlic
1
14 1/2 ounce can Italian-style stewed tomatoes
1/2
28 ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
 
Fresh oregano leaves (optional)

Directions

  1. in a 3-1/2- or 4-quart slow cooker, stir together meat, beans, tomato sauce, undrained tomatoes, and hash brown potatoes.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, garnish each serving with fresh oregano leaves. Makes 6 servings.

Nutrition Facts

(Beef and Bean Ragout)
    Per serving:
  • 260 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 45 mg chol.,
  • 835 mg sodium,
  • 35 g carb.,
  • 7 g fiber,
  • 6 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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