This melt-in-your-mouth beef cacciatore recipe is a classic Italian dish that is full of robust flavors. Tender beef chuck roast is slow-cooked with onions, garlic, bell peppers, mushrooms, and tomatoes, creating a rich and hearty sauce. Serve this comforting dish over pasta or creamy mashed potatoes for a satisfying meal that will impress your family and friends.
Ingredients
- 2 pounds beef chuck roast, cut into cubes
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 8 ounces mushrooms, sliced
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
Directions
- In a large ziplock bag, combine the flour, salt, and black pepper. Add the cubed beef and shake to coat evenly.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the coated beef and brown on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the onion, garlic, bell pepper, and mushrooms. Sauté until the vegetables are softened.
- Return the beef to the pot and add the diced tomatoes, tomato paste, beef broth, dried oregano, dried basil, dried thyme, dried rosemary, red pepper flakes, and bay leaf. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Adjust the seasoning with salt and pepper if needed. Remove the bay leaf before serving.
- Serve the beef cacciatore over cooked pasta or creamy mashed potatoes. Enjoy!
