Italian Beef Tortellini Stew

• 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 shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess.
2. 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.
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 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.

flour, pepper, meat, olive oil, zucchini, onion, celery, carrots, garlic, oregano, red wine, tomatoes, beef broth, sugar, refrigerated cheese tortellini, baby spinach

Taken from www.tasteofhome.com/recipes/italian-beef-tortellini-stew/ (may not work)