Ingredients
1/3 cup all-purpose flour1 teaspoon pepper, divided1 pound beef stew meat, cut into 1-inch cubes3 tablespoons olive oil, divided2 medium zucchini, cut into 1/2-inch pieces1 large onion, chopped2 celery ribs, sliced3 small carrots, sliced3 garlic cloves, minced1-1/2 teaspoons each dried oregano, basil and marjoram1/2 cup dry red wine or reduced-sodium beef broth1 can (28 ounces) crushed tomatoes3 cups reduced-sodium beef broth1 teaspoon sugar1 package (9 ounces) refrigerated cheese tortellini1 package (6 ounces) fresh baby spinach
Preparation
In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess.
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 until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.
