Beef Cacciatore 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 STEW

Beef Stew image

Provided by Food Network Kitchen

Time 2h35m

Yield about 4 to 6 main course servi

Number Of Ingredients 12

Ingredients

Olive oil
1 cup onions, diced medium
2 cups carrots, chopped
1 cup celery, chopped
6 cloves garlic, smashed
2 tablespoons cornstarch
2 cups beefsteak tomatoes, chopped
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
1 1/2 pounds stew beef, cubed
24 ounces beef stock
Salt and pepper

Steps:

In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.
Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot.

BEEF STEW WITH CHOCOLATE

Beef Stew with Chocolate image

Provided by Sandra Lee

Categories main-dish

Time 6h5m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 tablespoon all-purpose flour
2 tablespoons canola oil
1 cup frozen sliced carrots
1 (8-ounce) package sliced brown mushrooms
3 cups diced red potatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons finely grated bittersweet chocolate
1 teaspoon crushed garlic
1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)
1 (14-ounce) can low-sodium beef broth
1 cup red wine, preferably Merlot
1 leek, white part only, sliced and cleaned

Steps:

In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.
Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside.
Combine seared beef, carrots, mushrooms, potatoes and tomatoes in a 4-quart slow cooker.
In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and sprinkle the leeks over the top. Cover and cook on HIGH setting for 4 to 6 hours.
Adjust seasoning with salt and pepper. Serve hot.

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

BEEF STEW WITH DUMPLINGS

Beef Stew with Dumplings image

I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.

Provided by carolj

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 5

Number Of Ingredients 18

Ingredients

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
¼ cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
¼ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 ½ cups diced carrots
1 cup sliced celery
½ cup chopped green pepper
1 cup sliced fresh mushrooms
1 ½ cups biscuit baking mix
½ cup milk
3 tablespoons butter, melted

Steps:

In a bowl, toss cubed beef with flour to coat.
Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g

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