Best Aromatic Beef Cacciatore Recipes

MELT-IN-YOUR-MOUTH BEEF CACCIATORE

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.

AROMATIC BEEF CACCIATORE

Steps:

• Season the slices of beef with salt and pepper.
• Heat oil in a cast-iron skillet.
• Sear the beef until brown.
• Add the minced onions and saute for 2 minutes.
• Add the orange bell pepper, dried oregano, pitted olives and saute for another minute.
• Add the red wine and let it simmer for 5 minutes.
• Stir in canned tomatoes and beef stock and bring to a boil.
• Reduce to a simmer and let it cook until tender for about 40 minutes.
• Season with salt and pepper.
• Add the chopped parsley and serve.

AROMATIC BEEF CACCIATORE

Steps:

• Season the slices of beef with salt and pepper.
• Heat oil in a cast-iron skillet.
• Sear the beef until brown.
• Add the minced onions and saute for 2 minutes.
• Add the orange bell pepper, dried oregano, pitted olives and saute for another minute.
• Add the red wine and let it simmer for 5 minutes.
• Stir in canned tomatoes and beef stock and bring to a boil.
• Reduce to a simmer and let it cook until tender for about 40 minutes.
• Season with salt and pepper.
• Add the chopped parsley and serve.

CHICKEN CACCIATORE

Steps:

• Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
• Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
• Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
• Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.