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In glass or stainless steel bowl, stir in wine, oil, herbs & jalapenos. Add beef cubes, stir well & let stand at least 2 hours at room temperature, stirring occasionally. Meanwhile, sort & rinse dry beans, then place in a heavy 4- to 5-quart saucepan. Add salt & 4 cups water; bring to a boil, then cover, turn off heat & let stand 1 hour. Return to a boil; reduce heat, cover & simmer 1-1/2 hours until almost tender, adding more water as necessary. Melt 1/4 cup butter in a skillet; add chiles & cook until browned. Set aside. Drain beef, reserve marinade. Melt remaining 1/2 cup butter in another skillet over medium heat. Add beef & cook until well browned, stirring as needed. Add beef, reserved marinade, chiles & broth to beans. (If using canned beans, drain & rinse, then combine with beef, marinade, chiles & broth). Cover & simmer 1 to 1-1/2 hours or until beans are very tender & meat is almost tender. Then add bell peppers & simmer 15-30 minutes longer until peppers & beef are tender. Following package directions, cook noodles in boiling water just until tender to bite. Drain well, mound on a platter & nestle beef stew in the middle for a very pretty entree. Makes 6 to 8 servings. From the
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|Serving Size: 1 Serving (1398g)|
|Recipe Makes: 6|
|Calories from Fat: 1543 (71%)|
|Amt Per Serving||% DV|
|Total Fat 171.4g||229 %|
|Saturated Fat 100.2g||501 %|
|Monounsaturated Fat 50g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 511.7mg||157 %|
|Sodium 2226.2mg||77 %|
|Potassium 1757mg||46 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 56.4g|
|Protein 61.5g||88 %|
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Calories per serving: 2180
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