Italian Beef and Ravioli Stew

Prep Time:30 Mins | Total Time:1 Hr 40 Mins | Makes:8 cups

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

1 tbsp (15 mL) olive or vegetable oil

1/2 cup (125 mL) coarsely chopped onion

2 tsp (10 mL) finely chopped garlic

2 tsp (10 mL) chopped fresh rosemary leaves

1 medium yellow or green pepper, cut into 2-inch strips

2 lb (1 kg) boneless beef chuck, cut into 1-inch pieces

2 cans (14.5 oz each) diced tomatoes with Italian seasonings, undrained

1/2 cup (125 mL) red wine or beef broth

1 1/2 cups (375 mL) Green Giant* Frozen Cut Green Beans

1 pkg refrigerated cheese-filled ravioli

Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and 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.

Frozen Cut Green Beans

Substitution : 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.Serve-With : 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.Special Touch : Top this robust stew with shaved curls of Parmesan cheese and a sprinkling of chopped fresh rosemary leaves.

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