Ingredients
3 tablespoons all-purpose flour
1 teaspoon salt
1 lb beef stew meat, cut in 1/4 inch pieces
2 tablespoons cooking oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1 10-ounce package frozen peas
1 15-ounce can beef ravioli in sauce
2 tablespoons snipped parsley
Preparation
In plastic bag combine flour, salt, and pepper. Add beef cubes, a few at a time, shaking to coat. In microwave, cook meat for 2 to 3 minutes (or on stove if you prefer). Add onion, garlic and oregano, cook until onion is tender but not brown. Transfer to crock pot. Add 1/4 cup water. Cover; cook on low setting for 6 to 8 hours. Turn cooker to high-heat setting. 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. Makes about 4 servings.
A hearty meal you can eat 30 minutes after returning home. Serve directly from the crock pot with cheese, salad, and bread sticks.
