Italian Beef and Ravioli Stew

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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
lb boneless beef chuck, cut into 1-inch pieces
2
cans (14.5 oz each) diced tomatoes with balsamic vinegar, basil and olive oil, undrained
1/2
cup Progresso™ beef flavored broth (from 32-oz carton) or red wine
1 1/2
cups Green Giant™ Steamers™ frozen cut green beans
1
package (9 oz) refrigerated cheese-filled ravioli

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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