Beef With Ravioli Dumplings
- 3 Tbsp. all-purpose flour
- 1 tsp. salt
- dash of pepper
- 1 lb. beef stew meat, cut in 3/4-inch pieces
- 2 Tbsp. oil
- 1/4 c. chopped onion
- 1 clove garlic, minced
- 1/2 tsp. oregano
- 1 (10 oz.) pkg. frozen peas
- 1 (15 oz.) can beef ravioli in sauce
- 2 Tbsp. parsley
- In plastic bag, combine the flour, salt and pepper.
- Add beef cubes, a few at a time, shaking to coat.
- In skillet, brown meat quickly in hot oil.
- Add onion, garlic and oregano; cook until onion is tender but not brown.
- Transfer to crock-pot.
- Add 1 cup water.
- Cook on low heat setting for 8 to 10 hours.
- Turn crock-pot to high heat.
- Rinse peas under hot water to separate; stir into beef mixture with ravioli and parsley.
- Cover and cook until heated through, about 30 minutes.
- Serves 4.
flour, salt, pepper, beef stew meat, oil, onion, clove garlic, oregano, frozen peas, beef ravioli, parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=814376 (may not work)