Beef & Tortellini Marinara
Beef stew meat, cheese tortellini, veggies and sauce all add up to a satisfying main dish. Make it a complete meal with crusty Italian bread and a green salad.
—JOYCE FREY MACKSVILLE, KS
PREP: 30 MIN. • COOK: 6 1/2 HOURS • MAKES: 11 SERVINGS
1 pound beef stew meat
2 tablespoons olive oil
2 garlic cloves, minced
1 jar (26 ounces) marinara or spaghetti sauce
2 cups dry red wine or beef broth
1 pound fresh green beans, trimmed
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1/2 pound small fresh mushrooms
2 envelopes thick and zesty spaghetti sauce mix
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion
2 teaspoons minced fresh rosemary
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 package (9 ounces) refrigerated cheese tortellini
1. In a large skillet, brown the beef stew meat in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker.
2. Stir in the marinara sauce, red wine, green beans, diced tomatoes, mushrooms, spaghetti sauce mix, parsley, minced onion, rosemary, pepper and salt. Cover and cook on low for 6-8 hours or until beef stew meat is tender.
3. Stir in the cheese tortellini. Cover and cook on high for 30 minutes or until tortellini are heated through.