1 1/2 pounds beef chuck roast, cut into bite-size pieces
salt & freshly ground black pepper
1 large yellow onion, diced
1 medium celery rib, diced
1 medium carrot, diced
3 medium garlic cloves, minced
4 cups water
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp crushed red pepper flakes
16 ounces tortellini
freshly grated Parmesan cheese for serving
DIRECTIONS
Heat the oil in a Dutch oven over medium-high heat.
Pat the beef dry with paper towels then generously season with salt & pepper.
Sear the beef, in batches (dont want to overcrowd the beef), until well browned on all sides, about 6 minutes per batch, adding more oil if needed, then transfer all the browned beef to a plate.
Once all the beef is browned and set to the side keep the pot over medium-high heat and add the onion, celery, carrot, and garlic to the pot and cook, stirring occasionally, about 3 minutes.
Add the water, basil, thyme, rosemary, crushed red pepper, and 1 tsp salt to the pot then use a wooden spoon scrape the bottom of the pot to release any stuck on bits.
Return the beef to the pot and bring to a boil.
Reduce the heat to medium-low then cover the pot and simmer, stirring occasionally, until beef is tender, about 2 hours.
Increase heat to medium-high then stir in the tortellini and cook, stirring occasionally, about 10 minutes or until tortellini is cooked.
Take off the heat and season with salt & pepper to taste.
Ladle into bowls and sprinkle with freshly grated Parmesan.
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