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Beef with Ravoli Dumplings

Below is a family long time favorite recipe. It comes from my well used and falling apart copy of Better Homes and Gardens Crockery Cooker Cook Book (circa 1976). I make a few (adaptions) but otherwise this is still a great hardy meal.


3 tablespoons all-purpose flour
1 teaspoon salt
1 lb beef stew meat, cut in 1/4 inch pieces
2 tablespoons (canola) oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried oregano, crushed
1 10-ounce package frozen peas (or canned – my husband doesn’t like peas so I serve the on the side)
1 15-ounce can beef (or cheese) ravioli in sauce
2 tablespoons snipped parsley


In plastic bag combine flour, salt and pepper.
Add beef cubes, a few at a time, shaking to coat. In
skillet brown meat quickly in hot oil. Add onion,
garlic, and oregano; cook till onion is tender but not
brown. Transfer to crockery cooker. Add 1 cup water.
Cover; cook on low heat setting for 8 to 10 hrs. 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 till heated
through, about 30 minutes longer.

Makes 4 servings.