RAVIOLI BEEF STEW

 

1 lb beef stew meat, cubed into bite-size pieces

3 medium carrots, cut-up
1 1/2 cups fresh mushrooms, halved
2 garlic cloves, minced
1 tsp basil
1/2 tsp oregano
3 tbsp quick-cooking tapioca
1 can (14.5-oz) diced tomatoes
1 can (8-oz) tomato sauce
2 1/2 cup water
1 1/2 tsp instant beef bouillon granules
1 pkg (9-oz) refrigerated cheese ravioli

In a crockpot or slow cooker, place the carrots, onion, mushrooms, garlic, basil and oregano.  Sprinkle the tapioca overall.   Add the stew meat.

Combine the water, tomatoes (do not drain), tomato sauce, and bouillon granules in a bowl; pour over the meat.

Place lid on cooker and cook on low setting for approximately 8 hours or on high setting approximately 4 hours or until the meat is tender.

Be sure heat is set on high and stir in the ravioli.  Place lid back on cooker and cook 30 minutes on high or until the ravioli is cooked.

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