Date added: December 18, 2007
1. In a 3 1/2 or 4-quart slow cooker combine stew meat, kidney beans, tomato sauce, tomatoes and hash browns.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high for 4 to 5.
| Per serving | % Daily Value* |
| Calories 279 | 14% |
| Fat 8g | 12% |
| Cholesterol 48mg | 16% |
| Sodium 752mg | 31% |
| Carbohydrates 30g | 14% |
No reviews yet, be the first to add one.
Comments and questions :: Beef & Bean Ragout
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.