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ingredients

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  • 1 Package Perfect Pasta Gluten Free Four Cheese Ravioli
  • 2 Tbsp. Butter
  • 3/4 cup Corn Starch
  • 2 lbs. Beef Chuck Roast, Cut Into 2-Inch Pieces
  • 1 Onion, Cut Large Dice
  • 2 cups Beef Stock
  • 2 cups Cremini Mushrooms, Cut in Half
  • 1 cup Chopped Sundried Tomatoes
  • 2 Tbsp. Chopped Parsley
  • Salt and Pepper to Taste

directions

  • Boil 6 cups of lightly salted water in a medium sauce pot.
  • In large heavy bottom pot on medium high heat, melt the butter. Toss the beef in a ¼ cup corn starch, season with salt and pepper and add to the pot to brown. Cook the beef on all sides for light color. Add the onion, beef stock, mushrooms and sundried tomatoes. Lower the heat to medium low, cover and let cook for 2 to 3 hours.
  • Mix the remaining ½ cup of corn starch with 1 cup water. Slowly drizzle into the stew and allow the stew to thicken.
  • Blanch the Perfect Pasta Gluten Free Four Cheese Ravioli for 3 to 4 minutes, remove with a strainer and toss in the Beef stew. Garnish with parsley and serve.

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