Heat the oil in a dutch oven over medium-high heat.
Pat the stew meat dry and generously season with salt and pepper.
Sear the beef in batches (you dont want to overcrowd the beef in the pot or it will steam cook instead of sear) until well browned on all sides, about 5 minutes per batch. Transfer the browned beef to a plate. Continue with remaining beef adding more oil if necessary. Transfer all the browned beef to the plate and set aside.
Once all the beef is browned and set to the side keep the pot over medium-high heat and add the onion, celery, and carrot to the pot and cook, stirring occasionally, about 3 minutes.
Add the garlic to the pot and stir until fragrant, about 10 seconds. Add the broth, basil, thyme, rosemary, and red pepper flakes to the pot and using a wooden spoon scrape the bottom of the pot to release any stuck on bits.
Return the beef to the pot along with any juices and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until beef is tender, about 2 hours.
Increase heat to medium-high. Add the frozen 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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