Italian Beef and Ravioli Stew

Calories 460 (Calories from Fat 210); Total Fat 23g (Saturated Fat 9g, Trans Fat 1/2g); Cholesterol 100mg; Sodium 500mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 8g); Protein 33g. Daily Values: Vitamin A 10%; Vitamin C 45%; Calcium 15%; Iron 30%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 3 1/2 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet

Italian Beef and Ravioli Stew
Italian Beef and Ravioli Stew

PREP TIME

30

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive or vegetable oil

  • 1

    medium onion, coarsely chopped (1/2 cup)

  • 2

    teaspoons finely chopped garlic

  • 2

    teaspoons chopped fresh rosemary leaves or basil

  • 1

    medium yellow or green bell pepper, cut into 2-inch strips

  • 2

    pounds beef boneless chuck, cut into 1-inch pieces

  • 2

    cans (14.5 ounces each) diced tomatoes with balsamic vinegar, basil and olive oil, undrained

  • 1/2

    cup red wine or Progresso® beef flavored broth (from 32-ounce carton)

  • 1 1/2

    cups Green Giant® Valley Fresh Steamers™ frozen cut green beans

  • 1

    package (9 ounces) refrigerated cheese-filled ravioli

Directions

1 Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. 2 Cook onion, garlic, rosemary or basil and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. 3 Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned. 4 Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender. 5 Stir in frozen green beans and ravioli. 6 Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

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