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Slow Cooker Beef & Bean Ragout
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Entrees - Maindishes
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None
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| Servings |
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6
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| Preptime |
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10 minutes
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Ingredients |
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1 lb beef stew meat, cut into 1 inch pieces
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1 16 oz. can kidney beans, rinsed & drained
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1 15 oz. can tomato sauce with onion & garlic
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1 14.5 oz. can italian style stewed tomatoes
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4 c. frozen diced hashbrowns w/ onion & peppers
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Instructions |
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In a 3-4 qt. slow cooker, stir together stew meat, beans, tomato
sauce, undrained tomatoes, and potatoes.
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Cover and cook on low setting for 8-10 hours or on high setting
for 4-5 hours. If desired, garnish each serving with fresh oregano
leaves.
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Originally Submitted
1/7/2010
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0 Out of 5 from
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You can add this Slow Cooker Beef & Bean Ragout recipe to your own private DesktopCookbook.
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