Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Beef w/Ravioli Dumplings




Source of Recipe


From Better Homes and Gardens Crockery Cooker Cookbook, 1976


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/crockpot.msnw

List of Ingredients




3 tablespoons all-purpose flour

1 teaspoon salt

Dash of pepper

1 pound beef stew meat, cut into 3/4-inch pieces

2 tablespoons cooking oil

1/4 cup yellow onion, chopped

1 cloves garlic, minced

1/2 teaspoon dried oregano, crushed

1 cup water

1 (10-ounce) package frozen peas

1 (15-ounce) can beef ravioli in sauce

2 tablespoons snipped parsley


Recipe



1. In a plastic bag, combine flour, salt and pepper. Add beef cubes, a few at a time, Shake vigorously to coat.

2. In skillet, brown meat quickly in hot oil. Add onion, garlic and oregano; cook until onion is tender but not brown.

3. Transfer to crockpot. Add water. Cover and cook on low-heat setting for 8 to 10 hours. Turn crockpot to high-heat setting.

4. In strainer, rinse peas under hot water to separate; stir into beef mixture with ravioli and parsley. Cover and cook until heated through, about 30 minutes longer.

Serves 4