Italian Beef and Ravioli Stew



1 tablespoon olive or vegetable oil
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 teaspoons chopped fresh rosemary leaves
1 medium yellow or green bell pepper, cut into 2-inch strips
2 pounds beef boneless chuck, cut into 1-inch pieces
2 cans diced tomatoes with balsamic vinegar, basil and olive oil, undrained (14.5 ounces each)
1/2 cup red wine or Progresso® beef flavored broth (from 32-ounce carton)
1 1/2 cups Green Giant® Valley Fresh Steamers frozen cut green beans
1 package refrigerated cheese-filled ravioli (9 ounces)

1. Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and 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.
2. 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.
3. Stir in frozen green beans and ravioli. Increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until ravioli are tender.

6 servings (1 1/3 cups each)