Beef Stew with Butter Beans, Peas, Carrots, and Red Wine
Recipe courtesy of
Lynne Gigliotti
Episode:
Lynne Giglotti/Mount Pleasant SC
- 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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