Beef Cacciatore Beef Stew Recipes

MELT-IN-YOUR-MOUTH BEEF CACCIATORE

Melt-in-Your-Mouth Beef Cacciatore image

Tender roast beef cooked cacciatore-style in your slow cooker with lots of bell peppers, onions, and mushrooms in a hearty red wine tomato sauce. Serve with garlic mashed potatoes and garlic bread.

Provided by Challengergurl

Categories World Cuisine Recipes European Italian

Time 6h20m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 (2 1/2 pound) boneless beef chuck roast
3 tablespoons chopped garlic
salt and ground black pepper to taste
2 onions, cut into wedges and sliced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 ½ cups water
1 green bell pepper, coarsely chopped
1 cup quartered fresh mushrooms
1 cup dry red wine (such as Cabernet or Merlot)
1 tablespoon white sugar
1 teaspoon fennel seed
1 teaspoon Italian seasoning
1 teaspoon dried thyme

Steps:

Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
Cook on Low for 6 hours.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 18.9 g, Cholesterol 64.6 mg, Fat 19.5 g, Fiber 3.9 g, Protein 20 g, SaturatedFat 6.8 g, Sodium 279.2 mg, Sugar 6 g

BEEF CACCIATORE STEW RECIPE

Beef Cacciatore Stew Recipe image

Provided by á-1839

Number Of Ingredients 11

Ingredients

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

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

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