Beef Cacciatore
A traditional hunter's-style stew, this cacciatore is made with fork-tender beef, vegetables and a red sauce. Serve it on a bed of pasta for a hearty dish.
Cook Time: 2 hrs 45 mins
Servings: 4
Ingredients: 9
Ingredients
Preparation
-
Step 1
Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef Chuck Steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.
-
Step 2
Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until steak is fork-tender.
-
Step 3
Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.
-
Step 4
Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.
Nutrition Information
510 Calories
7g SAT FAT
47g PROTEIN
6.9 mg IRON
13.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 510 Calories; 225 Calories from fat; 25g Total Fat (7 g Saturated Fat; 9 g Monounsaturated Fat;) 135 mg Cholesterol; 914 mg Sodium; 24 g Total Carbohydrate; 4.1 g Dietary Fiber; 47 g Protein; 6.9 mg Iron; 6.7 mg NE Niacin; 0.5 mg Vitamin B6; 3.2 mcg Vitamin B12; 13.8 mg Zinc; 39.5 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
