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Beef and Bean Ragout

Makes: 6 servings
Prep 10 mins Cook 8 hrs to 10 hrs  (low) or 4-5 hours (high)
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)
  • 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,
  • Polyunsaturated fat (g) 0,
  • 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 (g) 20,
  • Cobalamin (Vit. B12) (g) 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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