• 3 Tbs. all purpose flour
• 1 tsp. salt
• 1 dash pepper
• 1 lb. beef stew meat, cut into 3/4-inch pieces
• 2 Tbs. cooking oil
• 1/4 C. chopped onion
• 1 clove garlic, minced
• 1/2 tsp. dried oregano, crushed
• 1 C. red wine (or hot water)
• 1 10-oz. pkg. frozen peas
• 1 15-oz. can beef ravioli in sauce (i.e. chef Boyardee)
• 2 Tbs. snipped parsley
• grated Parmesan cheese

In plastic bag combine flour, salt, and pepper. Add beef cubes, a few at a time, shaking to coat. In skillet, heat oil. Brown meat quickly in hot oil. Add onion, garlic and oregano; cook till onion is tender but not brown. Transfer to slow cooker. Add 1 cup wine or hot water. Cover; cook on low setting for 6-8 hours. Turn cooker to high heat. 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. Spoon into 4 bowls, grate parmesan cheese on top.