Everything Italian Beef Stew

  • ~1 lb stew beef
  • ~1 lb tortellini
  • 1 can white beans (great northern beans)
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1 onion, chopped
  • 2 cups chicken stock
  • 1 LARGE can tomato sauce, or 2 regular size cans
  • 2 Tbs sugar
  • 1 bag frozen green beans (~12 oz)
  • ~10 oz frozen spinach
  • 1 can diced tomatoes
  • 4 Tbs Italian seasoning
  • 1 Tbs onion powder
  • 2 tsp garlic powder
  • 1-2 Tbs butter

  1. The day before, in a crock pot add stew beef, 2 Tbs Italian seasoning, garlic powder, onion powder and enough water to cover. Cook until the beef easily shreds, 3-6 hours on high, or 5+ on low (I just leave mine overnight the day before I intend to make the stew...)
  2. Once cooked, remove the beef and shred, and strain the cooking liquid into a bowl. (I just strain the liquid into the bowl housing the beef.)
  3. Heat the butter in a large pot over medium heat, add onion, carrot, zucchini, salt and pepper. Cook until onion softens.
  4. Add the beef, reserved liquid, chicken stock, tomato sauce, tomatoes, white beans (liquid drained), green beans, spinach, sugar, remainder of the Italian seasoning, and garlic powder to taste.
  5. In a separate pot, cook tortellini according to package instructions.
  6. To the stew pot add between 1-2 cups water, depending on the concentration of the tomato flavor of the stock.
  7. When ready to serve, add the tortellini to the stew.

  • Cooking the tortellini in the soup, or leaving them in it for an extended amount of time often leaves them rather sad and soggy.
  • Feel free to omit the beef, just add a bit more chicken stock to compensate.
  • This recipe can also be made vegetarian omitting the beef, and replacing chicken stock with vegetable stock.

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