Slow Cooker Beef Ragout

Ingredients:

• 1 lb beef stew meat, cut into 1 inch cubes
• 1 (16 oz) can kidney beans, drained, rinsed
• 1 (15 oz) can onion-garlic tomato sauce
• 1 (14-1/2 oz) can no-salt stewed tomatoes, undrained
• 1 (28 oz) pkg frozen Potatoes O’Brien (about 4 cups)
• 2 tsp Italian seasoning, crushed
• Fresh oregano leaves (optional)

Directions:

1. In a 3-1/2 or 4 quart slow cooker stir together meat, beans, tomato sauce, tomatoes, potatoes and Italian seasoning.

2. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours. If desired, garnish each serving with oregano leaves.

Yield: 6 Servings.
Serving Size: 1 Cup per serving.

WW PointsPlus+ = 6

WW Smartpoints = 6

Nutritional Information:
Calories: 249, Total Fat 3g, Saturated Fat 1g, Cholesterol 45mg, Carbohydrates 34g, Sodium 527mg, Sugars 4g, Fiber 7g, Protein 24g, Vitamin A 486(IU), Vitamin C 15mg, Calcium 61mg, Iron 5mg, Potassium 728mg