Recipe courtesy of Lynne Gigliotti
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Total:
2 hr 25 min
Prep:
10 min
Cook:
2 hr 15 min
Yield:
4 servings

Ingredients

Directions

Dust off the excess flour. Sear beef cubes in hot oil and remove from pan.

Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour. Add butter beans, peas, hot sauce and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles.

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