Categories: Diabetic

Ingredients

• 1/3 cup flour
• 1 tsp pepper, divided
• 1 lb beef stew meat, cut into 1-inch cubes
• 3 tbsp 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 tsp each dried oregano, basil and marjoram
• 1/2 cup dry red wine
• 28 oz can crushed tomatoes
• 3 cups beef broth
• 1 tsp sugar
• 9 oz package refrigerated cheese tortellini
• 6 oz package fresh baby spinach

Directions

1. In a large Ziploc bag, combine flour and 1/2 tsp pepper. Add beef, a few pieces at a time, and shake to coat.

2. In a Dutch oven, brown beef in 2 tbsp 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 for 1 1/2 hours or until beef is tender. Add tortellini and spinach. Return to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender.

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