Italian Beef Tortellini Stew |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is my first completely original recipeâand it turned out to be awesome! Itâs a hefty, rich stew, full of veggies, tender beef, a splash of red wine and simply wonderful flavors. âTammy Munyon, Wichita, Kansas Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon pepper, divided |
1 pound beef stew meat, cut into 1-inch cubes |
3 tablespoons olive oil, divided |
2 medium zucchini, cut into 1/2-inch pieces |
1 large onion, chopped |
2 celery ribs, sliced |
3 small carrots, sliced |
3 garlic cloves, minced |
1-1/2 teaspoons each dried oregano, basil and marjoram |
1/2 cup dry red wine or reduced-sodium beef broth |
1 can (28 ounces) crushed tomatoes |
3 cups reduced-sodium beef broth |
1 teaspoon sugar |
1 package (9 ounces) refrigerated cheese tortellini |
1 package (6 ounces) fresh baby spinach |
Directions:
1. In a large resealable plastic bag, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Add tortellini and spinach. Return to a boil. Cook, uncovered, for 7-9 minutes or until tortellini are tender. Yield: 6 servings (2-1/4 quarts).
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