In a large resealable plastic bag, combine flour and 1/2 tsp pepper. Add beef, a few pieces at a time, and shake to coat.
In a dutch oven, brown beef in 2 tbsp 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 1.5 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.
Originally Submitted
8/6/2014
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You can add this Italian Beef Tortellini Stew recipe to your own private DesktopCookbook.
