Italian Beef Tortellini Stew

Mella Nomi

November 14, 2022

Ingredients and spices that need to be Make ready to make Italian Beef Tortellini Stew:

1/3 cup all purpose flour
1 tsp pepper, divided
1 lb beef stew meat, cut into 1~in. cubes
3 tbsp olive oil, divided
2 medium zucchini cut into 1/2~in. pieces
1 large onion, chopped
2 celery ribs, sliced
3 small carrots, sliced
3 clove gaelic, minced
1 1/2 tsp each dried oregano, basil and marjoram
1/2 cup dry red wine or reduced sodium beef broth
1 can crushed tomatoes
3 cup reduced sodium beef broth
1 tsp sugar
1 packages refrigerated cheese tortellini
1 packages fresh baby spinach

Instructions to make to make Italian Beef Tortellini Stew

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.
In a Dutch oven, brown beef in a2 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.
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.

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