Italian Beef Tortellini Stew

Italian Beef Tortellini Stew is a hearty meal with a fun pasta twist!

When the weather prompts, a slow-simmered meal hits the spot! This stew has the classic chunks of beef, carrots, celery, onions, and tomatoes. But then the Italian influence bursts forth with Zucchini, spinach, and cheese tortellini. You will need to plan for the 2-hour bake time. But you will be rewarded with a savory single-pot meal sure to be a new family favorite.

Why This Recipe

As we headed into fall in the Midwest, I had the hankering to cook up something seasonal. I also want to stock up my near-empty freezer with some easy meals. But I wanted to try something familiar, yet with a twist, because I am a culinary curious person. Italian Beef Tortellini Stew checked all the boxes and was delicious!

Cooking Process

Tips & Tricks for Italian Beef Tortellini Stew

I took some liberties with the Original Recipe:

• Omitted the red wine in favor of beef broth (which is more family-friendly). However, I decided to add a splash of balsamic to add some brightness.
• Deglazed the pan twice (because the pan required it.)
• Used thyme instead of marjoram (which I think has more flavor)
• Added salt to the flour when coating the beef before browning (hello, flavor!)
• Baked the stew in the oven instead of simmering it on the stovetop (this is a more even cooking process).
• Browned meat and vegetables in multiple batches (due to the size of my pan.)

Want More Stew Recipes?

Check out some of my other favorite stew recipes on the blog.

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Chicken Coq Au Vin is a classic french one pot meal which chicken, bacon, and veggies in a savory red wine-chicken broth.

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Savory Fall Stew with Sausage

A stew chock full of hearty vegetables and spicy Italian sausage

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Beef Bourguignon

Classic French dish of savory stew with beef, mushrooms, carrots and pearl onions simmered in red wine. Delicious served over mashed potatoes

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Italian Beef Tortellini Stew

A hearty beef stew with tender chunks of beef, veggies, and cheese tortellini

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Servings: 6

Author: Adapted from Italian Beef Tortellini Stew by Tammy Munyon (Taste of Home)

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon each kosher salt and pepper, divided
• 1 pound beef stew meat cut into 1-inch cubes
• 4 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 thyme
• 1 can 28 ounces crushed tomatoes
• 4 cups reduced-sodium beef broth divided
• 1 teaspoon sugar
• 1 package 9 ounces refrigerated cheese tortellini
• 1 package 6 ounces fresh baby spinach
• 1-2 tsp. balsamic vinegar
• Additional salt and pepper if desired

Instructions

• In a large shallow dish, combine flour and 1/2 teaspoon each of salt 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 (I did this step in two batches adding a little oil on the second batch.) Remove and set aside. Deglaze pan with a splash of beef broth, scrapping up the browned bits. Pour into the rest of the broth.
• Add some olive oil to the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender (it took me a few batches given the size of my pan.) Add the garlic, oregano, basil and thyme; cook 1 minute longer.
• Heat oven to 350 degrees.
• Add another splash of broth and loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining salt and pepper. Bring to a boil. Cover and bake until beef is tender, about 2 hours, stirring a few times.
• Place pan on stovetop and heat to bubbly. Add tortellini and cook for 5 minutes, stirring occasionally. Add spinach and balsamic vinegar and cook for 3 additional minutes, until tortellini are tender. Season with additional salt and pepper if desired. Enjoy.