Recipe courtesy of Lynne Gigliotti

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

  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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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