1In 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.
2Stir 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.
3Stir in frozen green beans and ravioli. Increase heat to medium-high; cook uncovered 8 to 10 minutes, stirring occasionally, until ravioli are tender.