Instructions: 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.

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