1 lb. stew meat, cut into 3/4 inch pieces
2 tbsp. oil
3 tbsp. flour
1 tsp. salt
Dash pepper
1/2 tsp. oregano
1/4 c. chopped onion
1 clove garlic, minced
1 c. water
1 (10 oz.) pkg. frozen peas, rinsed under hot water to separate
1 (15 oz.) can beef ravioli in sauce
1 tbsp. snipped parsley

Shake meat in flour and salt and pepper. Brown in oil, then add oregano, onion and garlic. Cook until tender, but not brown. Add water and cook in crockpot on low for 8-10 hours. Turn cooker to high and add peas, ravioli and parsley. Cover and cook until heated through, about 30 minutes longer. Makes 4 servings.