Beef Stew with Butter Beans, Peas, Carrots, and Red Wine

4 servings
  • 2 pounds beef stew cubes
  • 1 cup flour
  • Salt and pepper
  • Olive oil, for sauteing
  • 2 onions, diced
  • 3 cloves garlic crushed
  • 1/2 bottle red wine
  • 2 cups chicken stock
  • 3 cups chopped fresh tomatoes
  • 1 bag baby carrots
  • 1 bag butter beans
  • 1 bag frozen peas
  • 1 dash hot sauce
  • 1/4 cup capers
  • Flour the beef cubes in salt and pepper seasoned flour. 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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