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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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I just sort of came up with this recipe. We liked it so well I decided to post it. Use a good rich beef stock like Wolfgang Puck or Emerill's rather than College Inn. If you don't have beef stock, use beef soup base rather than bouillon cubes. Ingredients:
1 lb beef round steak, cut in small dice |
1 leek, diced (make sure you wash it well, they can be very gritty) |
1 celery rib, diced |
2 carrots, diced |
1 large ripe tomatoes, diced or 1 (8 ounce) can diced tomatoes |
1 turnip, diced (you can also use rutabega or some diced cabbage) (optional) |
1 garlic clove (optional) |
6 cups strong beef stock |
1 bay leaf |
1 teaspoon dried marjoram |
1 lb beef tortellini or 1 lb cheese tortellini |
Directions:
1. Brown beef well in a deep dutch oven or stock pot.
2. Add leek, celery, and onion and saute on low until veges are soft.
3. Add broth and all other ingredients. Simmer on low for 2-3 hours or until beef is tender.
4. Add tortellini. Simmer for 5 minutes, then turn off heat and let stand, covered, for at least 30-45 minutes. Tortellini will cook in the hot broth.
5. Serve with crusty bread.
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