1 lb. beef stew meat
2 T. olive oil
2 garlic cloves, minced
1 jar marinara or spaghetti sauce
2 c. beef broth
1 bag frozen green beans, cooked
1 can Italian diced tomatoes
2 envelopes spaghetti sauce mix
1 T. dried minced onion
1 t. coarsely ground pepper
sprinkle of parsley and rosemary
9 oz. refrigerated cheese tortellini
Brown Beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to crock pot. Stir in rest except the tortellini. Cover and cook on low 6-8 hours or until meat is tender.
Stir in tortellini. Put in bag to freeze or cover and cook 30 minutes more to heat tortellini through.
From frozen: Defrost and warm until all is heated through about 30 minutes.