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Recipe courtesy of Lynne Gigliotti

Show: Gordon Elliott's Door Knock Dinners

Episode: Lynne Giglotti/Mount Pleasant SC

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Total:: 2 hr 25 min
Prep:: 10 min
Cook:: 2 hr 15 min

Yield:: 4 servings

Ingredients

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

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

Name: Beef Stew with Butter Beans, Peas, Carrots, and Red Wine
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT2H15M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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