Tortellini and Shredded Beef in Broth with Vegetables

Tortellini and Shredded Beef in Broth with Vegetables

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Ingredients

  • 2 tablespoons olive oil
  • 3-4 pound beef chuck roast (let the beef sit out a half hour or so to warm up a bit)
  • Kosher salt, fresh ground pepper, crushed red pepper
  • 3 carrots, trimmed, but whole
  • 1 large onion, quartered
  • 3 cloves garlic, minced
  • 4 stalks celery, cut in half
  • 1 fennel bulb, cored, and sliced, optional
  • 1 cup white wine
  • 15-ounce can chopped tomatoes
  • 4 cups water
  • 1 quart beef stock
  • 1 quart chicken stock
  • 2 bay leaves
  • 1 teaspoon each:  dried oregano and basil
  • 6 sprigs each:  fresh parsley and thyme, plus extra parsley for garnish (plus more parsley for garnish)
  • 18 ounces fresh or frozen cheese tortellini
  • 1/2 cup fresh or frozen green peas
  • 1/4 cup julienne fresh basil
  • 2-3 drops hot sauce, optional
  • Garnish: 1/2 cup grated Parmesan cheese
  • Garnish: 1/4 cup finely minced fresh parsley
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