Best Beef Cacciatore Stew Recipes

Beef Cacciatore Stew Recipe image

Provided by á-1839

Number Of Ingredients 11

Salad Oil
4 lbs Stew beef, cut into 1 1/2 inch cubes
2 large onions, diced
2 medium green peppers, diced
2 28 oz can tomatoes
2 8 oz cans tomato sauce
1 cup cooking sherry or dry red wine
1 3/4 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme leaves
1/2 teaspoon ground allspice

Steps:

About 2 hours before serving: In 8-quart dutch oven over medium high heat, in 3 tablespoons hot salad oil, cook beef for stew 1/3 at a time, until well browned on all sides, removing pieces as they brown and adding more salad oil if necessary. In drippings remaining in dutch oven over medium heat, cook onions, green peppers until vegetables are tender, about 10 minutes, stirring frequently. Return meat to dutch oven; add tomatoes with their liquid and remaining ingredients over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally. Serve immediatley

Beef Cacciatore {Beef Stew Recipe} image

Provided by @MakeItYours

Number Of Ingredients 18

3 pounds beef chuck (cut into 2- inch cubes)
Kosher salt and black pepper
olive oil (extra virgin)
3 ribs celery with leafy tops (sliced on a bias into 1-inch pieces)
2 large onions (chopped into 1-inch large dice)
1 red bell pepper (seeded and cut into 1-inch large cubes)
1 orange bell pepper (seeded and cut into 1-inch large cubes)
1 cup dried Porcini mushrooms (coarsely broken up)
4 large cloves garlic (sliced)
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
1 teaspoon Acacia honey
1 small rosemary bundle
1 small sage bundle
1 small parsley bundle
2 cups red wine
2 cups beef bone broth
1 28- ounce can crushed or diced tomatoes

Steps:

Bring meat to room temp, season with salt and pepper and preheat oven to 325°F.
Tie rosemary, sage and parsely together with cooking twine.
Heat a large Dutch oven over medium-high to high heat. Add olive oil, to coat bottom lightly. Brown meat on all sides in 2 or 3 batches and remove.
Add a little more olive oil to the pan and reduce heat to medium-high. Add celery, onions, peppers, mushrooms, garlic, fennel seeds, crushed red pepper, honey, herb bundle and salt, and cook for about 7 minutes or until onions are translucent.
Add wine and reduce by half. Add bone broth and tomatoes, and bring to boil. Add reserved meat back to the pan and cover. Place in oven and cook 2-2 1/2 hours or until meat is fork tender.
Remove herb bundle. Say Grace and enjoy!