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
- 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
- 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).
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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