HEARTY TORTELLINI BEEF STEW FOR THE SLOW COOKER

It's just that time of year, so we may as well embrace it!

Perhaps you are living in snow covered areas or maybe you are enjoying sunshine in California.

Texas goes from perfect sunny days in the 60's to cold, gray days.

Many of us are a tad bit under the weather with nasty colds....part of winter, I guess.

So, how does this sound? 

Having a hearty beef stew simmering away in the slow cooker?

Let's plan on a Sunday feast by the cozy fireside.

HEARTY TORTELLINI BEEF STEW FOR THE SLOW COOKER

1 lb. beef stew meat

1 large onion, chopped (3/4 cup)

2 carrots, chopped (3/4 cup)

2 stalks celery, chopped (1/2 cup)

2 cloves garlic, finely chopped

2 teaspoons sugar

1 can (14.5 oz.) diced tomatoes, undrained

2 cans (10 1/2 oz. each) condensed beef consommé

6 ounces of red wine

1 teaspoon dried basil leaves

2 cups frozen cheese-filled tortellini

1 cup frozen green beans

In 3 1/2- to 4-quart slow cooker, add beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé in order listed.  Cover; cook on Low heat setting 8 to 9 hours.

About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover; cook about 25 minutes or until beans are tender.