Beef Cacciatore
Servings
4 Servings
Ingredients
- 1 boneless beef chuck blade steak cut 1 inch thick (about 2 pounds)
- 4 teaspoons vegetable or olive oil
- 1/4 teaspoon salt
- 1 package 12 ounces frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
- 2 cups prepared red wine pasta sauce or marinara sauce
- 3/4 cup Water
- 8 ounces button mushrooms cut in half (cut into quarters if large)
- Salt and pepper
- Hot cooked pasta optional
Instructions
Preparation
- 1 Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.2 Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender.3 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.4 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.5 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.
- Source: www.beefitswhatsfordinner.com
This recipe is as easy to prepare as it is delicious. Go crazy and use fresh veggies instead of frozen, and add some large chunks of carrots for some extra sweetness. For very little work and very little money, you’ll have a recipe the whole family will enjoy. Freezes well, too, so if your family is small (like mine), you’ll have dinner ready several times for the work of one.