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
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
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Make With
Progresso Broth
Instructions
-
Step1Heat 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.
-
Step2Stir 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.
-
Step3Stir 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
2Tips from the Betty Crocker Kitchens
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