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Steps
1
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.
2
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.
3
Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.
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It's hard to beat the flavor of rosemary in this stew, but if you like basil, go ahead and use chopped fresh basil instead.
Warm Italian peasant bread and herb butter is a delicious combination with this one-dish stew. End the meal on a light note with vanilla frozen yogurt, cappuccino and chocolate-dipped biscotti.
Top this robust stew with shaved curls of Parmesan cheese and a sprinkling of chopped fresh rosemary leaves.
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