Ingredients
5 tablespoons all-purpose flour, divided1/2 pound beef top sirloin steak, cut into 1/2-inch cubes3 teaspoons butter, divided1 medium onion, chopped1 celery rib, chopped1 medium carrot, chopped2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained2 cans (14-1/2 ounces each) reduced-sodium beef broth1-1/2 cups water, divided1 teaspoon dried thyme1/2 teaspoon white pepper1/4 teaspoon salt2 cups frozen beef tortellini
Preparation
Place 2 tablespoons flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a nonstick Dutch oven, brown beef in 2 teaspoons butter; remove and keep warm.
In the same pan, saute the onion, celery and carrot in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, 1 cup water, thyme, pepper, salt and reserved beef. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add tortellini; cook 5-10 minutes longer or until tender.
Combine remaining flour and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
