Beef Cacciatore {Beef Stew Recipe}
This hearty Italian Beef Stew Recipe is loaded with lots of flavor and is sure to keep you nice and warm during the chilly winter season.
Ingredients
- 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
Instructions
- 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!
Nutrition
Carbohydrates: 15.3gProtein: 90.3gFat: 20.6gCholesterol: 265mgSodium: 199mgFiber: 2.9gSugar: 9.2g
Tried this recipe?Let us know how it was!