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Beef Stew With Ravioli Dumplings

chef.gonzalo's picture
Ingredients
  All-purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Pepper To Taste (A Few Dashes)
  Beef stew meat 1 Pound, cut into 1-inch cubes
  Cooking oil 2 Tablespoon
  Onion 1 Medium, chopped to make 1/2 cup
  Garlic 1 Clove (5 gm), minced
  Crushed dried oregano 3⁄4 Teaspoon
  Frozen peas and carrots 10 Ounce (1 Package)
  Beef ravioli in sauce 15 Ounce (1 Can)
  Snipped parsley 2 Tablespoon
Directions

MAKING
1. In a strainer rinse peas and carrots under hot water to separate.
2. In a plastic bag combine flour, salt, and pepper.
3. Add beef cubes, a few at a time, shaking well to coat evenly.
4. In skillet heat oil and brown the meat.
5. Add onion, garlic, and oregano; cook till onion is tender; drain off fat.
6. Combine 2 1/2 cups water; cover and simmer for about 1 1/4 hours or till meat are nearly tender.
7. Stir in peas, carrots, ravioli, and parsley into the stew; cover and cook for about 20 minutes more.

SERVING
8. Arrange the stew into a serving dish and garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
120 Minutes
Servings: 
4

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