Beef stew meets an Italian favorite in this one-pot soup. It’ll quickly become a family favorite!
For great flavors in your stew, simmer all ingredients on low for up to two hours.
1 pound Certified Hereford Beef chuck roast, cut into 1-inch pieces
1 pound Italian sausage
1 teaspoon garlic salt
1/2 cup onion, chopped
1 tablespoon olive oil
1 can tomato paste
8 cups chicken stock
3 cans (14.5 ounces) diced tomatoes
1 tablespoon parsley
1 package cheese tortellini
Over medium-high heat, in a large stock pot, brown meat and sausage together with 1/2 tsp garlic salt to season. Once browned, drain meat and set aside.
Add olive oil to the bottom of the pan and saute onion until it is fragrant and starting to brown.
Add meat mixture back into the pot, and add tomato paste. Stir well.
Add in chicken stock, diced tomatoes and the remaining seasoning.
Bring to a slow boil. Add tortellini, and let boil an additional 3-5 minutes. Remove from heat and serve.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.More About Cuts