Beef stew with three-cheese ravioli
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  • Comfort food
  • Kid approved
préparation
20minutes
cuisson
35minutes
servings
4
type of dish
Main course
préparation
20minutes
cuisson
35minutes
servings
4
type of dish
Main course
Beef stew with three-cheese ravioli
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Kid approved
préparation
20minutes
cuisson
35minutes
servings
4
type of dish
Main course
préparation
20minutes
cuisson
35minutes
servings
4
type of dish
Main course
ingredient
  • Meatballs
  • 400 g beef (extra lean ground beef)
  • 1 egg(s)
  • 60 ml breadcrumbs (regular)
  • 1 yellow onions (small), very finely chopped
  • 1 ml garlic powder
  • 7 ml Italian seasoning
  • 2 ml salt
  • 2 ml pepper , grounded
  • Stew
  • 30 ml canola oil
  • 1 carrot(s) (medium), sliced into half rounds
  • 325 ml beef stock
  • 650 ml marinara sauce (basil marinara pasta sauce)
  • 225 g frozen three cheese ravioli
  • 175 ml corn , frozen
  • 500 ml spinach , loosely packed
  • Meatballs
  • 400 g beef (extra lean ground beef)
  • 1 egg(s)
  • 60 ml breadcrumbs (regular)
  • 1 yellow onions (small), very finely chopped
  • 1 ml garlic powder
  • 7 ml Italian seasoning
  • 2 ml salt
  • 2 ml pepper , grounded
  • Stew
  • 30 ml canola oil
  • 1 carrot(s) (medium), sliced into half rounds
  • 325 ml beef stock
  • 650 ml marinara sauce (basil marinara pasta sauce)
  • 225 g frozen three cheese ravioli
  • 175 ml corn , frozen
  • 500 ml spinach , loosely packed
prep time
Meatballs
  1. In a large bowl, combine ground beef, egg, bread crumbs, onion, garlic powder, Italian seasoning, salt, and pepper.
  2. Shape mixture into meatballs using a full tablespoon of meat each to obtain about 24 meatballs. Refrigerate 5 minutes so meatballs firm up.
Stew
  1. In a large saucepan, heat oil and lightly brown meatballs over medium heat, turning gently to brown all sides, about 10 minutes. Repeat with another batch if necessary.
  2. Place all meatballs in saucepan (if cooked in batches) and add carrots. Sauté for 2 or 3 minutes.
  3. Add broth and sauce, and bring to a boil. Simmer for 8 to 10 minutes over low heat, stirring often.
  4. Add ravioli and bring to a boil once again. Let simmer for 10 to 12 minutes over medium heat. Stir often while cooking so pasta doesn’t stick together.
  5. Add corn and simmer another 2 minutes. Add spinach and stir to combine.
  6. Serve with a slice of warm bread.