Italian Beef and Ravioli Stew

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


6 servings


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 (14.5 ounce) cans diced tomatoes with balsamic vinegar, basil and olive oil, undrained
1/2 cup red wine or beef flavored broth (from 32-ounce carton)
1 1/2 cups frozen cut green beans
1 (9 ounce) package refrigerated cheese-filled ravioli


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.

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.

Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 1 hour 10 minutes

Additional Information

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.

Nutritional Information

1 Serving (1 Serving): Calories 460 (Calories from Fat 210), Total Fat 23 g (Saturated Fat 9 g, Trans Fat 1/2 g), Cholesterol 100 mg; Sodium 500 mg; Total Carbohydrate 29 g (Dietary Fiber 3 g, Sugars 8 g), Protein 33 g; Exchanges: 1 1/2 Starch; 1 1/2 Vegetable; 1 Fat; Carbohydrate Choices: 2

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