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Italian Beef and Ravioli Stew

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By Betty Crocker Kitchens
Updated Mar 4, 2010
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Take a trip to Tuscany with a rustic soup brimming with beef, veggies and tomatoes.

Italian Beef and Ravioli Stew

  • Prep Time 30 min
  • Total 1 hr 40 min
  • Servings 6
  • Ingredients 10
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

Nutrition

460 Calories
23g Total Fat
33g Protein
29g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
9g
45%
Trans Fat
1/2g
Cholesterol
100mg
34%
Sodium
500mg
21%
Potassium
720mg
21%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
14%
Sugars
8g
Protein
33g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
30%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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