Beef and Bean Ragout



1 pound beef stew meat, cut into 1-inch cubes
1 16-ounce can white beans, rinsed and drained
1 15-ounce can tomato sauce with onion and garlic
1 14.5-ounce can Italian-style stewed tomatoes
1/2 of a 28-ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
Fresh oregano leaves (optional)

1. In a 3-1/2- or 4-quart slow cooker, stir together meat, beans, tomato sauce, undrained tomatoes, and hash brown potatoes.
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 fresh oregano leaves.

Makes: 6 servings.