This was the first recipe I created on my own—it turned out to be a keeper! You’ll enjoy the rich stew, full of veggies, tender beef and a splash of red wine.
—TAMMY MUNYON WICHITA, KS
PREP: 25 MIN. • COOK: 1 3/4 HOURS • MAKES: 6 SERVINGS (2 1/4 QUARTS)
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
1. 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.
2. In a Dutch oven, brown beef in 2 tablespoons 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.
3. 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 is tender.
PER SERVING 1 1/2 cups equals 416 cal., 16 g fat (5 g sat. fat), 68 mg chol., 642 mg sodium, 43 g carb., 7 g fiber, 26 g pro. Diabetic Exchanges: 3 starch, 2 lean meat, 1 1/2 fat.