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Italian Beef and Ravioli Stew

Take a trip to Tuscany with a rustic soup brimming with beef, veggies and tomatoes.

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Prep Time 30 min
Total Time 1 hr 40 min
Servings 6

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 Green Giant® Valley Fresh Steamers™ frozen cut green beans

1: package (9 ounces) refrigerated cheese-filled ravioli

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 9g, 9% Trans Fat 1/2g 1/2% ),
Cholesterol: 100mg; 100%;
Sodium: 500mg; 500%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 3g 3% Sugars 8g 8% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 45%;
Calcium: 15%;
Iron: 30%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 9/24/2012 9:47:13 AM REPORT ABUSE Ebry81 said:

Rating:

Awesome! I made some french bread in the broiler to dip in the juice. Kids love it. I cooked this early in the day and let stand in closed pot for a few hours. Flavors are amazing! Easy to make too.

This reply was: Helpful Inspiring

Posted 11/14/2011 10:21:28 AM REPORT ABUSE LitlCountryLady said:

Rating:

My family thought this was awesome! Even my very picky 14 year old liked it. I seasoned it up just a little different with som hot jalapenio peppers thats our favorite flavor and it added just the right touch for us!

This reply was: Helpful Inspiring

Posted 2/10/2011 12:59:38 PM REPORT ABUSE SAS56 said:

Rating:

I could not find the tomatoes so I substituted 2 cans of diced tomatoes, 1 tbsp. balsamic vinegar and 1/2 tsp. dried basil. I upped the olive oil to 2 tbsp. and added quartered fresh mushrooms to the saute of yellow pepper and onion. We LOVED it and will definitely make it again!

This reply was: Helpful Inspiring