Recipe courtesy of Lynne Gigliotti
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Spicy Stewed Beef

Recipe courtesy of Ree Drummond

Burgundy Beef Stew

Recipe courtesy of Ree Drummond

Beef Stew

Recipe courtesy of Food Network Kitchen

Slow Cooker Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Beef Stew

Recipe courtesy of Katie Lee

Beef Stew

Beef Stew

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Latest Stories