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Italian Beef Tortellini Stew Recipe

Italian Beef Tortellini Stew Recipe photo by Taste of Home

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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

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Italian Beef Tortellini Stew Recipe

Prep: 25 min. Cook: 1-3/4 hours

Yield: 6 Servings

25 105 130

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 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 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 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).

Nutritional Facts 1-1/2 cups equals 416 calories, 16 g fat (5 g saturated fat), 68 mg cholesterol, 642 mg sodium, 43 g carbohydrate, 7 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1-1/2 fat.

Originally published as Italian Beef Tortellini Stew in Healthy Cooking February/March 2012, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Italian Beef Tortellini Stew

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Reviewed on May. 19, 2012 by shelton463

We really enjoyed this and would make it again. The only problem was the tortellini got a bit mushy when reheating the leftovers, but that is to be expected I suppose. Nice & hearty!

Reviewed on Feb. 21, 2012 by cooley2

This was absolutely fantastic. Such a hearty dish full of wonderful veggies. I didn't experience problems at all. The meat was so tender and the pasta and veggies were perfect. Definitely a keeper!!

Reviewed on Feb. 01, 2012 by mehalv

The flavors in this dish were great, and I loved the combination of tortellini and beef. However, the beef stew meat that I used didn't get quite as tender as desired - I think I prefer the beef stew chunks to have a longer cooking time, perhaps in the slow cooker. Regardless, this was a tasty combination of veggies, meat, and pasta, and made for a delicious hearty dinner.

Reviewed on Jan. 31, 2012 by nicolew0308

This was a very rich and hearty stew, perfect for a cold winter night. It was a perfect "all in one" meal with the assortment of vegetables, the pasta and the beef cubes. The only problem I had was that mine burned a little on the bottom of my Dutch oven. I think I will need to reduce the simmering time by about 15 minutes on my stove. Other than that, I thoroughly enjoyed the dish and would make it again!