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Tuesday, April 28 2015

3      carrots, cut into 1/2-inch-thick slices
1    ,edoi,  onion, chopped
1 1/2   cups   fresh mushrooms, halved
2    cloves  garlic, minced
2    tablespoons   snipped fresh basil or 1 teaspoon dried basil, crushed
1    tablespoon   snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
3    tablespoons   quick-cooking tapioca
1    pound   beef stew meat, cut into 1-inch cubes
2    cups   water
1    14 1/2ounce can  diced tomatoes, undrained
1    8 ounce can  tomato sauce
1/2   cup   dry red wine or water
1 1/2   teaspoons   instant beef bouillon granules
1    9 ounce package  refrigerated light cheese-filled ravioli
In a 3 1/2- or 4-quart slow cooker place carrots, onion, mushrooms, garlic, and, if using, dried basil and oregano. Sprinkle tapioca over vegetables. Add meat. Stir in the 2 cups water, the undrained tomatoes, tomato sauce, wine or additional water, and bouillon granules.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in ravioli. Cover and cook for 20 minutes more. If using, stir in fresh basil and oregano. Makes 8 (1 1/4-cup) servings.
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Per Serving: cal. (kcal) 243, Fat, total (g) 5, chol. (mg) 47, sat. fat (g) 2, carb. (g) 27, fiber (g) 1, pro. (g) 20, sodium (mg) 578, Vegetables () 1, Starch () 1.5, Lean Meat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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