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Beef Stew with Ravioli

3 med. carrots, cut into 1/2 inch slices
1 med. onion, chopped
1 /2 cups mushrooms, halved
2 cloves garlic, minced
2 T> snipped fresh basil or 1 tea. dried
1 T> snipped fresh oregano or 1/2 tea. dried
3 T. quick cooking tapioca
1 lb. beef stew meat, cut into 1 inch cubes
14 1/2 oz. can tomatoes, cut up
8 oz. tomato sauce
1/2 cup dry red wine or water
1 1/2 teas. instant beef bouillon granules
9 oz. pkg. refrigerated cheese filled ravioli

in a 3 1/2 or 4 quart slow cooker place the carrots, onion, mushrooms, garlic, and if using, dried spices. Sprinkle tapioca over vegetables. Add meat. Combine 2 cups water, the undrained tomatoes, tomato sauce, wine or water, and bouillon granules; pour over meat. Cover, cook on low heat setting for 7-9 hours.

If using low setting, turn to high heat setting. Stir in ravioli. Cover and cook 30 minutes more, stirring occasionally. IF using, stir in fresh spices.

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