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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.

  • 2 hrs
    45 min
  • 4
    SERVINGS
  • 510
    Cal
  • 47 g
    Protein

Ingredients:

  • 1 beef Blade Chuck Steak Boneless, 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)

Cooking:

  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. 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.

  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.

  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.

510 CALORIES

0 % *

7g SAT FAT

0 % DV **

47g PROTEIN

0 % DV

6.9 mg IRON

0 % DV

13.8 mg ZINC

0 % DV

* 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.

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