BEEF & BEAN RAGOUT

This is a very easy crock-pot recipe for those quick fixes.  We enjoyed the flavor and ease.  The beef was extremely tender and delicious.  Enjoy!

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, undrained
1/2 of a 28-ounce package frozen loose  pack diced hash brown potatoes with onion and peppers (about 4 cups)

Directions
1  In a  3/12 or 4 quart slow cooker combine stew meat, kidney beans, tomato sauce, undrained tomatoes, and frozen hash brown potatoes.

2   Cover and cook on low-heat setting for 8 to 10 hours or on high hat setting for 4 to 5 hours.

Nutrition facts per serving:
247 cal, 4 g total fat (1 g sat. fat), 45 mg chol., 634 mg sodium, 51 g carbo., 6 g fiber, 23 g. protein.