Beef Stew With Pasta

• 3 tablespoons olive oil, divided
• 2 pounds beef stew meat
• 4 medium carrots, cut into 1-inch pieces
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 can (12 ounces) tomato paste
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cartons (32 ounces each) chicken broth
• 2 tablespoons minced fresh parsley, optional
• 2 pounds potatoes (about 4 medium), peeled and cubed
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/4 cup grated Parmesan cheese
• 1-1/2 cups uncooked ditalini or other small pasta
• 2 cups chopped fresh spinach

1. In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half of the beef. Remove from pan. Repeat with additional oil and remaining beef.
2. In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
3. Stir in potatoes, beans and cheese; bring to a boil. Stir in ditalini. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

olive oil, beef stew meat, carrots, onion, garlic, tomatoes, tomato paste, salt, pepper, cartons, fresh parsley, potatoes, cannellini beans, parmesan cheese, ditalini, fresh spinach

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