Beef Stew with Butter Beans, Peas, Carrots, and Red Wine |
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Prep Time: 10 Minutes Cook Time: 135 Minutes |
Ready In: 145 Minutes Servings: 4 |
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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. 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. 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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