Recipe courtesy of Lynne Gigliotti
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Flour the beef cubes in salt and pepper seasoned flour. 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

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

Oaxacan Beef Stew

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Beef and Guinness Stew

Beef and Butternut Squash Stew

Recipe courtesy of Giada De Laurentiis

Beef and Shiitake Stew on Garlic Mashers

Recipe courtesy of Ming Tsai

Red Wine Beef Stew with Potatoes and Green Beans

Recipe courtesy of Dave Lieberman

Mutton Stew

Recipe courtesy of Robert Irvine

Shelling Bean Stew

Recipe courtesy of Michael Chiarello

Bonnie's Italian Stew

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories