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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 1/2ounce 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)
- Servings Per Recipe 6,
- cal. (kcal) 260,
- Fat, total (g) 3,
- chol. (mg) 45,
- sat. fat (g) 1,
- carb. (g) 35,
- Monosaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 6,
- pro. (g) 23,
- vit. A (IU) 486,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 835,
- Potassium (mg) 475,
- calcium (mg) 50,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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