"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Beef Stew with Ravioli Recipe

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This recipe for Beef Stew with Ravioli, by , is from The Hutton/Deutmeyer Family Cookbook December, 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kelley Deutmeyer

Category:
Category:

Ingredients:  
Ingredients:  
1 to 1 lbs of beef stew meat
3 carrots (I used baby carrots)
cup chopped basil (it doesnt need to be fresh basil)
2 Tbsp Minced Garlic
1 small can or jar of mushrooms
cup chopped onion
1 Tbsp Oregano
1 - 14.5 ounce can of diced tomatoes with seasoning (garlic, onion, etc.)
1 can beefy mushroom soup
1 can beefy onion soup or 1 packet of Lipton beef onion soup with 1 can water
1 - 8 oz can of tomato sauce
1 - small container of grape or cherry tomatoes, cut them into thirds.
1 to 1 bag of cheese filled MINI ravioli or cheese filled tortellini
Parmesean for topping each dish as served

Directions:
Directions:
In large crockpot cook meat at least 5 to 6 hours on low with all ingredients but the MINI ravioli or tortellini. Add the ravioli or tortellini to the crock pot about 15 minutes before serving dinner. Let the noodles cook in the crock pot for 12 to 15 minutes and then serve. Sprinkle each dish with parmesean.

I usually serve with french bread and Olive Oil with parmesean.

Make sure the ravioli are mini ravioli and not the large size.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 to 6 hours for meat and 15 minutes for ravioli
Personal Notes:
Personal Notes:
This was Darrell's favorite recipe when traveling through the French Riviera. We had it for dinner in Nice, Franch.

 

 

 

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