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Italian Beef Tortellini Stew

This is my first completely original recipe—and it turned out to be awesome! It’s a hefty, rich stew, full of veggies, tender beef, a splash of red wine and simply wonderful flavors. —Tammy Munyon, Wichita, Kansas
  • Total Time
    Prep: 25 min. Cook: 1-3/4 hours
  • Makes
    6 servings (2-1/4 quarts)

Ingredients

  • 1/3 cup 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

  • In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess.
  • 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.
  • 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 until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.
Nutrition Facts
1-1/2 cups: 416 calories, 16g fat (5g saturated fat), 68mg cholesterol, 642mg sodium, 43g carbohydrate (6g sugars, 7g fiber), 26g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1-1/2 fat.

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