Beef and Bean Ragout
pound beef stew meat, cut into 1-inch cubes
16 ounce can kidney beans, rinsed and drained
15 ounce can tomato sauce with onion and garlic
14 1/2 ounce can Italian-style stewed tomatoes
28 ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
Fresh oregano leaves (optional)
- in a 3-1/2- or 4-quart slow cooker, stir together meat, beans, tomato sauce, undrained tomatoes, and hash brown potatoes.
- 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