Try this Beef Stew with Ravioli recipe, or contribute your own.
Suggest a better descriptionIn a 3? or 4-quart crockery cooker place the carrots, onion, mushrooms, garlic, and, if using, dried basil and oregano. Sprinkle tapioca over vegetables. Add meat. Combine 2 cups water; the undrained tomatoes, tomato sauce, wine or water; and bouillon granules; pour over meat. Cover; cook on low-heat setting for 7-9 hours or on high-heat setting for 3? to 4? hours.
If using low-heat setting, turn to high-heat setting. Stir in ravioli. Cover and cook 30 minutes more, stirring occasionally.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 263 | ||
Calories from Fat: 120 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 50mg | 15 % | |
Sodium 78.7mg | 3 % | |
Potassium 588.7mg | 15 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 14g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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