yellow or green bell pepper, cut into 2-inch strips
beef boneless chuck, cut into 1-inch pieces
diced tomatoes with balsamic vinegar, basil and olive oil, undrained (14.5 ounces each)
red wine or Progresso® beef flavored broth (from 32-ounce carton)
1 1/2 cups
Green Giant® Valley Fresh Steamers frozen cut green beans
refrigerated cheese-filled ravioli (9 ounces)
Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic,rosemaryand bell pepper in oil 4 to 5 minutes, stirring frequently, until onions are softened. Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.
High Altitude (3500-6500 ft): Use 1 cup red wine or broth. Increase cook time in step 2 to 50 to 55 minutes. Thaw green beans before adding in step 3.
Calories 460 (Calories from Fat 210); Total Fat 23g (Saturated Fat 9g, Trans Fat 1/2g); Cholesterol 100mg; Sodium 500mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 8g); Protein 33g. Daily Values: Vitamin A 10%; Vitamin C 45%; Calcium 15%; Iron 30%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 3 1/2 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet