Slow Cooker Beef Stew with Ravioli

2015-09-29
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 9:00 h
  • Ready In : 9:10 h

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Nutritional Info

This information is per serving.

  • Calories

    460
  • Fat

    23 g
  • Cholesterol

    100 mg
  • Sodium

    500 mg
  • Potassium

    720 mg
  • Carbohydrate

    29 g
  • Fiber

    3 g
  • Sugars

    8g
  • Protein

    33 g

Slow cooker beef stew with ravioli. Cubed beef stew meat with vegetables and ravioli cooked in a slow cooker. Delicious! Adapted from http://www.bettycrocker.com

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Slow Cooker Beef Stew with Ravioli

Ingredients

  • 1 medium yellow onion, peeled and chopped
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon snipped fresh oregano
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons quick-cooking tapioca
  • 1 pound (480 g) beef stew meat, cubed
  • 2 cups (500 ml) water
  • 8 oz (240 g) tomato sauce
  • 1/2 cup (125 ml) dry red wine
  • 9 oz (270 g) package cheese-filled ravioli
  • 1 1/2 cups (370 g) frozen green beans, thawed
  • 1 ½ teaspoons instant beef bouillon granules

Method

Step 1

In a slow cooker, combine onion, green beans, and garlic. Sprinkle quick-cooking tapioca over vegetables. Add cubed beef. Stir in tomato sauce and beef bouillon.

Step 2

Cover slow cooker and cook on low-heat setting for 7-9 hours.

Step 3

Switch slow cooker to the high-heat setting. Stir in cheese-filled ravioli. Cover slow cooker and cook for a further 20 minutes. Stir in fresh herbs.

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