Beef And Bean Ragout

Hearty and colorful, this beef stew is sure to please. Hash brown potatoes and tomato sauce make it filling without adding too much carbohydrate.

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 no-salt-added stewed tomatoes, undrained
• 1/2 28 - ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
• 2 teaspoons dried 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-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, garnish each serving with oregano leaves.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 249 cal., 3 g total fat (1 g sat. fat), 45 mg chol., 527 mg sodium, 34 g carb. (7 g fiber, 4 g sugars), 24 g pro.

Diabetic Exchanges

Starch (d.e): 2; Lean Meat (d.e): 2; Vegetables (d.e): 1

Source: diabeticlivingonline.com