BEEF CACCIATORE {BEEF STEW RECIPE}

Beef Cacciatore {Beef Stew Recipe} image

Provided by @MakeItYours

Number Of Ingredients 18

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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!