Ingredients
3 tablespoons olive oil, divided2 pounds beef stew meat4 medium carrots, cut into 1-inch pieces1 large onion, chopped4 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, drained1 can (12 ounces) tomato paste3/4 teaspoon salt1/2 teaspoon pepper2 cartons (32 ounces each) chicken broth2 tablespoons minced fresh parsley, optional 2 pounds potatoes (about 4 medium), peeled and cubed1 can (15 ounces) cannellini beans, rinsed and drained1/4 cup grated Parmesan cheese1-1/2 cups uncooked ditalini or other small pasta2 cups chopped fresh spinach
Preparation
In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef.
In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.
