Beef & tortellini marinara with green beans

By claudiag

Ingredients

• 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

Preparation

Step 1

•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.