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Beef Stew with Ravioli
Date added: December 18, 2007
- Servings: 8 change
- Calories per serving: 241
- Prep time: 25
- Cook time: 7
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Ingredients
- 3 carrots cut into 1/2
- 1 onion chopped
- 1 1/2 cup mushrooms, fresh, pces/slices
- 2 garlic cloves minced
- 1 tsp basil, dried crushed
- 1/2 tsp oregano, dried crushced
- 3 tbsp tapioca, quick cooking, dry
- 1 pound beef, stew meat cut into 1
- 2 cup water, tap
- 14 1/2 fluid ounce tomatoes, diced canned undrained
- 8 fluid ounce tomato sauce, cnd
- 1/2 cup wine, red
- 1 1/2 teaspoons beef bouillon granules
- 9 ounce-weight ravioli, packaged refrigerated, light cheese-filled
Recipe Method
1. In a 3 1/2 or 4-quart slow cooker place carrots, onion, mushrooms, garlic and dried herbs. Sprinkle tapioca over veggies. Add meat. Stir in the water, tomatoes, tomato sauce, wine and bouillon.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours.
3. If using low-heat, turn to high. Stir in ravioli. Cover and cook for 20 minutes more.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 241 | 12% |
| Fat 8g | 12% |
| Cholesterol 50mg | 17% |
| Sodium 819mg | 34% |
| Carbohydrates 23g | 12% |
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