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

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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