Beef and Tortellini Marinara with Green Beans

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This hearty Italian pasta stew is a tradition with my family. It's great served with crusty Italian bread to dip in the sauce and with a nice big green salad.

Preparation time: 30 mins
Cooking time: 6 and 1/2 hours

Difficulty: Easy - for beginners
Serves: 11 servings


•1 pound beef stew meat
•2 tablespoons olive oil
•2 garlic cloves, minced
•1 jar (26 ounces) marinara or spaghetti sauce
•2 cups dry red wine or beef broth
•1 pound fresh green beans, trimmed
•1 can (14-1/2 ounces) Italian diced tomatoes, undrained
•1/2 pound small fresh mushrooms
•2 envelopes thick and zesty spaghetti sauce mix
•2 tablespoons minced fresh parsley
•1 tablespoon dried minced onion
•2 teaspoons minced fresh rosemary
•1 teaspoon coarsely ground pepper
•1/4 teaspoon salt
•1 package (9 ounces) refrigerated cheese tortellini


•In a large skillet, brown beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker.
• Stir in the marinara sauce, wine, green beans, tomatoes, mushrooms, sauce mix, parsley, onion, rosemary, pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
• Stir in tortellini. Cover and cook on high 30 minutes longer or until tortellini are heated through. Yield: 11 servings.


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