Italian Beef And Ravioli Stew Recipe

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

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 frozen cut green beans

1

package (9 ounces) refrigerated cheese-filled ravioli

Preparation

Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.

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.

Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

Related Video