Marinara Beef and Ravioli Stew

Chef Richard 6 Servings 30 minutes

A quick and easy spin on a classic recipe!


  • 1½ pounds Angus beef stew meat, cut into ½-inch pieces
  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped
  • 2 (14.5oz) cans beef broth
  • 1 (15oz) jar marinara sauce
  • 2 cup fresh green beans, cleaned and cut into 1-inch pieces
  • 1 medium zucchini, cut into ½-inch cubes
  • 1 (9oz) container fresh low-fat cheese raviolis


  • In heavy pan or Dutch oven, brown beef and onions in oil, about 5-10 minutes, or until onions are lightly browned.
  • Add broth, marinara sauce and 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes.
  • Add beans and zucchini. Return to a boil, reduce heat and simmer five minutes.
  • Add ravioli, bring back to a boil. Reduce heat and simmer an additional 8-10 minutes or until pasta is tender.