I am sure you have heard of Chicken Cacciatore but how about Beef Cacciatore? I came up with this recipe when I had several beef round roasts in the freezer and did not want to make a traditional pot roast. This is a great dish to make at this time of year. Assemble it and put in the oven and then you can go on with your holiday preparations. Cook some pasta or mashed potatoes and you have dinner.
A typical bottom round roast that weighs 3 to 4 pounds should be slow roasted in a Dutch Oven for about 4 hours for a tender roast with an internal temperature of 165 to 170 F(74 to 77 °C) . Preheat the oven to 300 °F (149 °C) and slow roast the meat for 3 to 4 hours, depending on the weight.
2 tablespoons olive oil
3-4 lb boneless bottom round roast (also called rump)
2 garlic cloves, chopped
Salt and ground black pepper to taste
1 large onion, cut into large dice
1 (28 ounce) container finely chopped Italian tomatoes
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
8 oz fresh mushrooms, sliced thickly
1 cup dry red wine
1 teaspoon Italian seasoning
½ teaspoon red chili flakes
8 oz Pappardelle Pasta
Preheat the oven to 300 degrees F.
Brown the roast on all sides in the oil in an ovenproof Dutch Oven. Season the roast with salt and pepper.
Add the garlic, onions, bell peppers and mushrooms. Let them cook for a few minutes, stirring occasionally.
Add the wine, tomatoes, seasoning and some additional salt and pepper. Bring to a boil.
Cover the pan and place it in the oven. Cook for about four hours or until very tender. Turn the roast over several times during cooking.
Remove the roast to a large plate and let rest for ten minutes. Slice thin.
Cook the pasta in boiling salted water until al dente. Drain.
Bring the sauce to a boil in the Dutch Oven and reduce the heat to low. Add the drained pasta and let heat for a minute or two.
Pour into a large pasta serving bowl and place the sliced beef on top.
Serve this meal with a green salad.
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Marisa Franca @ All Our Way
December 5, 2016 at 9:45 am
We’re getting that cold weather where the Beef Cacciatore would be the perfect comfort food. I’m just hoping the snow stays away until we can get to warmer weather. Nice take on chicken cacciatore 🙂
For the Love of Cooking
December 5, 2016 at 10:38 am
Comforting and delicious! My kind of meal.
heidi medina (@CookingWriter)
December 5, 2016 at 3:31 pm
The hunter’s stew! I’ve made plenty with chicken but never with red meat, although we did have it with wild boar while in Italy. Very, very tasty.
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December 5, 2016 at 11:42 pm
What a tasty comfort food dish!
December 6, 2016 at 4:00 pm
Now this is just lovely. I just wish somebody would cook it for me! 😛 It looks perfect for winter, so warm and tasty.
December 6, 2016 at 4:01 pm
Now you can do this – give it a try.
December 7, 2016 at 8:46 am
I love the colour. I bet it taste so good and comforting.
December 7, 2016 at 8:48 am
Yes it does Treedson. So tender and full of flavor. Thanks so much.
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