Recipe courtesy of Lynne Gigliotti
Beef Stew with Butter Beans, Peas, Carrots, and Red Wine
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 717
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 81
- Dietary Fiber
- 13
- Sugar
- 22
- Protein
- 23
- Cholesterol
- 33
- Sodium
- 1989
- Total: 2 hr 25 min
- Prep: 10 min
- Cook: 2 hr 15 min
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.