Italian Beef and Ravioli Stew

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  1 reviews
  • 30 min prep time
  • 1 hr 40 min total time
  • 10 ingredients
  • 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
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

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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