Italian Beef Tortellini Stew

Name: Italian Beef Tortellini Stew
Ingredients: 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

"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..."

INGREDIENTS

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1/3 cup all-purpose flour

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1 teaspoon pepper, divided

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1 pound beef stew meat, cut into 1-inch cubes

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3 tablespoons olive oil, divided

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2 medium zucchini, cut into 1/2-inch pieces

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1 large onion, chopped

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2 celery ribs, sliced

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3 small carrots, sliced

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3 garlic cloves, minced

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1-1/2 teaspoons each dried oregano, basil and marjoram

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1/2 cup dry red wine or reduced-sodium beef broth

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1 can (28 ounces) crushed tomatoes

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3 cups reduced-sodium beef broth

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1 teaspoon sugar

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1 package (9 ounces) refrigerated cheese tortellini

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1 package (6 ounces) fresh baby spinach

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