Recipe courtesy of Lynne Gigliotti

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

  • Yield: 4 servings
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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


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.

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