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Italian Beef and Ravioli Stew
Italian Beef and Ravioli Stew
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Prep Time:
30 minutes
Total Time:
1 hour 40 minutes
Rustic Tuscan beef and vegetable soup with tomatoes.
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
Instructions:
  • In a 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Saute onion, garlic, rosemary, and bell pepper for 4 to 5 minutes until onions are softened. Add beef and cook for 6 to 8 minutes until lightly browned, stirring occasionally.
  • Combine the tomatoes and wine into the pot. Bring to a boil, then lower the heat to medium-low. Cover and simmer for 45 to 50 minutes, stirring occasionally, until the beef is tender.
  • Add frozen green beans and ravioli to the pot, then turn up the heat to medium-high. Cook for 8 to 10 minutes, stirring occasionally, until the ravioli are tender.

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