Beef Cacciatore

When you’re craving something hearty, rustic, and full of rich flavor, Beef Cacciatore is exactly what you need. This Italian-inspired dish transforms simple ingredients into a saucy, simmered masterpiece. Tender beef is slow-cooked in a vibrant tomato sauce with bell peppers, onions, and mushrooms, creating a cozy stew that tastes like it’s been simmering in a countryside kitchen all day long. Served over pasta, polenta, or with crusty bread, this meal brings comfort to any table.

Behind the Recipe

Cacciatore, meaning “hunter-style” in Italian, was traditionally made with whatever the hunter brought back—often rabbit or chicken. But in our family, beef became the star. My uncle would let it slow simmer for hours while telling stories at the kitchen table, the aroma swirling around us like a warm invitation. Over the years, I tweaked it with heartier cuts of beef, more garlic, and a deeper tomato flavor. Now it’s a staple we turn to when we want something that feels both rustic and indulgent.

Recipe Origin or Trivia

Cacciatore dates back to 14th-century Italy, rooted in rustic, resourceful cooking. Hunters would use wild game or poultry, fresh vegetables, herbs, and wine to build a slow-simmered dish full of bold flavors. While chicken cacciatore is more common, beef adds richness and depth, making it a comforting choice for cooler nights. The dish is traditionally served over polenta or pasta, making it a favorite across many Italian households.

Why You’ll Love Beef Cacciatore

This dish is the perfect balance of bold, rich flavor and hearty satisfaction.

Versatile: Serve it over pasta, mashed potatoes, polenta, or rice.

Budget-Friendly: Uses affordable cuts like chuck roast or stew beef.

Quick and Easy: While it simmers slowly, prep is minimal.

Customizable: Add olives, capers, or wine for a twist.

Crowd-Pleasing: Bold flavors, tender beef, and saucy goodness everyone loves.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Stores and reheats like a dream.

Chef’s Pro Tips for Perfect Results

Cacciatore isn’t fussy, but these little tricks bring out its best.

1. Sear the beef first for maximum flavor and color.
2. Use fire-roasted crushed tomatoes for smoky depth.
3. Simmer low and slow—this helps tenderize the beef.
4. Add mushrooms in the last hour so they stay firm and juicy.
5. Don’t forget the fresh herbs at the end for a bright finish.

Kitchen Tools You’ll Need

All you need are a few basics to make this dish shine.

Dutch Oven or Large Pot: Ideal for browning and slow simmering.

Tongs: To flip and move beef easily during searing.

Wooden Spoon: For stirring the sauce as it simmers.

Knife & Cutting Board: For prepping veggies and beef.

Measuring Cups & Spoons: To get just the right seasoning balance.

Ingredients in Beef Cacciatore

Every ingredient plays a part in building deep, satisfying flavor. Here’s what goes into this soul-warming dish:

1. Beef Chuck Roast or Stew Meat: 2 pounds, cut into chunks. The marbling makes it melt-in-your-mouth tender.
2. Olive Oil: 2 tablespoons. For searing the beef and sautéing the veggies.
3. Yellow Onion: 1 large, sliced. Adds sweet, mellow depth to the sauce.
4. Garlic Cloves: 4, minced. For a warm, aromatic base.
5. Bell Peppers: 2 (1 red, 1 green), sliced. Adds color and a slight sweetness.
6. Mushrooms: 8 ounces, sliced. Earthy flavor and texture.
7. Crushed Tomatoes: 28 ounces, canned. The heart of the sauce.
8. Beef Broth: 1 cup. Adds richness and helps tenderize the meat.
9. Italian Seasoning: 2 teaspoons. A balanced blend of herbs.
10. Salt and Black Pepper: To taste. Essential for seasoning.
11. Fresh Parsley: For garnish and a burst of color.

Ingredient Substitutions

Need to tweak it? No problem.

Beef Chuck Roast: Use stew beef, brisket, or short ribs.
Crushed Tomatoes: Diced tomatoes blended smooth or whole peeled tomatoes.
Beef Broth: Substitute with vegetable broth or water with bouillon.
Italian Seasoning: Use oregano, basil, and thyme separately.
Bell Peppers: Add yellow or orange for sweetness.
Mushrooms: Skip if you’re not a fan or replace with zucchini.

Ingredient Spotlight

Beef Chuck Roast: Known for its marbling and flavor, this cut becomes melt-in-your-mouth tender when slow-cooked.

Crushed Tomatoes: These give the sauce body, acidity, and natural sweetness—key to a good cacciatore.

Instructions for Making Beef Cacciatore

It’s time to bring all these ingredients together into one simmering pot of comfort. Let’s cook.

1. Preheat Your Equipment:
   Heat a Dutch oven or heavy-bottomed pot over medium-high heat with olive oil.
2. Combine Ingredients:
   Season beef with salt and pepper. Sear in batches until browned on all sides, then remove and set aside.
3. Prepare Your Cooking Vessel:
   In the same pot, add more oil if needed. Sauté onions and bell peppers until softened, about 5–7 minutes. Stir in garlic and cook 1 minute more.
4. Assemble the Dish:
   Return beef to the pot. Add crushed tomatoes, beef broth, Italian seasoning, and mushrooms. Stir everything to combine.
5. Cook to Perfection:
   Bring to a low boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, stirring occasionally, until beef is fork-tender.
6. Finishing Touches:
   Taste and adjust salt and pepper. Remove from heat and sprinkle with fresh parsley just before serving.
7. Serve and Enjoy:
   Spoon over polenta, pasta, or mashed potatoes. Serve with crusty bread for sopping up the sauce.

Texture & Flavor Secrets

The magic of beef cacciatore is in its slow-simmered texture—each bite of beef is fall-apart tender, while the peppers and mushrooms remain hearty and distinct. The tomato-based sauce is rich and herbaceous, with hints of garlic and earthy beef essence. It’s a savory, balanced symphony in every bite.

Cooking Tips & Tricks

Boost your dish with these helpful tips:

• Brown the beef well—it adds so much flavor.
• Don’t rush the simmer. Low and slow brings the magic.
• Skim fat from the top before serving if desired.
• Add a splash of red wine during simmering for richness.

What to Avoid

Avoid these common mistakes to keep your cacciatore tasting just right:

• Skipping the sear—browning the beef builds flavor.
• Using high heat the entire time—leads to dry meat.
• Overloading with broth—the sauce should be thick, not watery.

Nutrition Facts

Servings: 6
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Make-Ahead and Storage Tips

Beef Cacciatore is a dream for meal prep. Make it a day ahead to deepen the flavors, then refrigerate in an airtight container. It keeps well for 4–5 days and reheats beautifully on the stove. Freeze in portions for up to 3 months. Thaw overnight and reheat low and slow for best results.

How to Serve Beef Cacciatore

Serve spooned generously over creamy polenta, buttered noodles, or rustic mashed potatoes. A crusty baguette or garlic bread on the side helps mop up the sauce. Add a green salad or roasted veggies for a complete meal.

Creative Leftover Transformations

Turn those leftovers into totally new meals with these ideas:

• Use as a pasta sauce with rigatoni or penne.
• Shred beef and layer into sandwiches or wraps.
• Spoon over baked potatoes with melted cheese.
• Add to rice bowls with roasted veggies.

Additional Tips

• Add a Parmesan rind to the sauce while simmering for depth.
• For spice, toss in red pepper flakes or Calabrian chilies.
• A splash of balsamic vinegar at the end adds brightness.

Make It a Showstopper

Serve in a shallow white bowl, garnished with parsley and cracked pepper. Pair with a glass of red wine and a slice of grilled sourdough. Presentation is all about rustic charm with vibrant color and saucy depth.

Variations to Try

• Spicy Cacciatore: Add crushed red pepper or spicy sausage.
• Wine-Braised: Add 1/2 cup dry red wine for deeper flavor.
• Vegetable Boosted: Mix in zucchini, carrots, or spinach.
• Cheesy Finish: Sprinkle with fresh mozzarella or parmesan just before serving.
• Slow Cooker Version: Toss everything in a Crock Pot and cook on low for 6–8 hours.

FAQ’s

Q1: Can I make this in a slow cooker?
A1: Yes! Brown the beef first, then cook on low for 6–8 hours.

Q2: Can I use another cut of beef?
A2: Stew meat, short ribs, or brisket all work beautifully.

Q3: Do I need wine in this recipe?
A3: No, but adding it adds another layer of richness.

Q4: How long does it last in the fridge?
A4: Up to 5 days in a sealed container.

Q5: Can I freeze it?
A5: Absolutely. Freeze in portions and reheat as needed.

Q6: What sides go best?
A6: Polenta, mashed potatoes, pasta, or crusty bread.

Q7: Is this dish spicy?
A7: No, but you can easily add heat with red pepper flakes.

Q8: Can I make this vegetarian?
A8: Use mushrooms or eggplant in place of beef.

Q9: Should I cover the pot while simmering?
A9: Yes, keep it mostly covered to retain moisture.

Q10: Can I add olives or capers?
A10: Definitely! Both add briny contrast and Mediterranean flair.

Conclusion

Beef Cacciatore is one of those dishes that feeds the soul as much as the stomach. It’s rich, rustic, and comforting—the kind of meal that fills your kitchen with incredible aroma and your plate with deep, hearty flavor. Whether for a cozy weeknight dinner or a weekend indulgence, this recipe delivers warmth, tradition, and satisfaction with every bite.

Print