Italian Beef and Ravioli Stew with Balsamic Tomatoes
A hearty one-pot stew combining tender chunks of beef chuck with cheese-filled ravioli in a rich tomato base infused with balsamic vinegar and fresh rosemary. The Dutch oven method creates deeply browned beef that becomes fork-tender through slow simmering, while colorful bell peppers and green beans add texture and freshness. Perfect for cold evenings when you want the comfort of both pasta and beef stew in one satisfying bowl. The refrigerated ravioli cooks directly in the stew, absorbing all the savory flavors while maintaining its tender bite.
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 medium onion, coarsely chopped
- 2 teaspoons garlic, finely chopped
- 2 teaspoons fresh rosemary leaves, chopped
- 1 medium yellow or green bell pepper, cut into 2-inch strips
- 2 pounds beef boneless chuck, cut into 1-inch pieces
- 2 cans (14.5 ounces each) diced tomatoes with balsamic vinegar, basil and olive oil, undrained
- ½ cup red wine or beef broth
- 1 ½ cups frozen cut green beans
- 1 package (9 ounces) refrigerated cheese-filled ravioli
Instructions
- 1
Heat oil in Dutch oven over medium-high heat
- 2
Cook onion, garlic, rosemary and bell pepper 4 to 5 minutes, stirring frequently, until onions are softened
- 3
Stir in beef and cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned
- 4
Stir in tomatoes and wine
- 5
Heat to boiling, then reduce heat to medium-low
- 6
Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender
- 7
Stir in frozen green beans and ravioli
- 8
Increase heat to medium-high and cook 8 to 10 minutes, stirring occasionally, until ravioli are tender
Tips
Brown the beef in batches if your Dutch oven is crowded to ensure proper searing and color development
Don't skip the wine - it deglazes the pot and adds depth, but beef broth works as a substitute
Add the ravioli in the final minutes to prevent them from becoming mushy and falling apart
Good to Know
Refrigerate leftovers up to 3 days in covered containers. Ravioli may soften further when reheated.
Can prepare through step 5 up to 2 days ahead. Add ravioli and green beans when reheating.
Serve hot in bowls with crusty bread and grated Parmesan cheese if desired.
Common Mistakes
Don't add ravioli too early to avoid them breaking apart and becoming mushy
Don't skip browning the beef to avoid missing the deep flavor foundation
Substitutions
Dairy-Free Swaps
check package cooking time
General Alternatives
FAQ
Can I use frozen ravioli instead of refrigerated?
Yes, but increase the final cooking time by 2-3 minutes and don't thaw first. Frozen ravioli may take longer to become tender.
What if I don't have a Dutch oven?
Use a large, heavy-bottomed pot with a tight-fitting lid. The key is even heat distribution for proper browning and braising.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The ravioli will continue to soften, but the stew remains flavorful and safe to eat.