This is a delicious dish for a hot summer night and is a Caribbean island variation on the sweet and sour. The flavors of the fish and the salad clash in your mouth like pyrotechnics.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs 5 mins |
| Total Time: | 6 hrs 20 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons olive oil
- 1 (2 1/2 pound) boneless beef chuck roast
- 3 tablespoons chopped garlic
- salt and ground black pepper to taste
- 2 onions, cut into wedges and sliced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 ½ cups water
- 1 green bell pepper, coarsely chopped
- 1 cup quartered fresh mushrooms
- 1 cup dry red wine (such as Cabernet or Merlot)
- 1 tablespoon white sugar
- 1 teaspoon fennel seed
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
- Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
- Cook on Low for 6 hours.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 279 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe exactly as explained. I was impressed with the flavors. I shredded the beef and tried it just as it came out of the slow cooker. I loved it! However, I wanted the sauce to be a little thicker so I did add 6 oz of tomato paste. Also, I love black olives, so just for my own preference I added them. Regardless, it was good prior to my additions. Tried it with mashed potatoes, as suggested, which is great for a no-carb meal. Then, served it to my family using egg noodles, good reviews had by all. This is going in my “special” recipe book. I will be making this again and again! It makes a lot. It would be great as a Sunday meal with family and friends. My family is small (4) so I would half the recipe. It’s all good, I’m sharing what I made with others and I froze some for another day. Thank you for sharing:)
Never heard of BEEF Cacciatore, but it’s really tasty! Made recipe as stated except: no green bell pepper, so used red & yellow. No wine, so used beef broth instead. We didn’t want to wait hours, so cooked in my Instant Pot. Sauté in pot first, then cooked 35 minutes on high pressure. Perfect! Ate with noodles. Will make again!
This was very good! I didn’t read the recipe before I started thawing my roast (derp) so there was no time for the slow cooker by the time the meat was thawed. So took a few hints from previous reviews and cut my roast into chunks (maybe 2″ x 2″). Browned those and removed them from the pan. Sauteed all of the vegetables and herbs for maybe 5 – 10 minutes (I sprinkled some flour in too to help with thickening a bit). Added the meat back in the pan, along with the rest of the ingredients (subbing beef stock for water) and simmered on low for maybe 2 – 2.5 hours. I did add 2 tbsp of tomato paste to thicken it just a bit more and then served it over egg noodles. Ingredient-wise – I mainly stuck with this recipe. Flavor was great. Never had cacciatore with beef but I’m a believer now. Will definitely make this again!
Making it again tonight. Love it.
I omitted the water and used red cooking wine instead of red wine. Served with mashed potatoes. Was a hit!!!! TYVM for recipe 🙂
I cut the beef into small cubes. Then I marinate the beef over night in some wine. The next morning, I cooked the beef in the skillet as suggested. I followed the recipe to a T. all I can say is AMAZING. My wife and I just loved it. Thanks for sharing. Slow Cooker Bill
Delicious ~ Loved this recipe Easy to follow directions and the house smelled so good we couldn’t wait to eat. Served over rice with Parmesan Cheese
So easy and so good! A great change from the usual pot roast. Thanks for the recipe!
I modified the recipe by cooking it for 9 hours on high. Adding another 1/2 cup of wine and more spice. It melted in my mouth after that. I’m serving it three ways. One with egg noodles and have garlic bread on hand to slop up the sauce. Two over rice and three over mashed potatoes.
I leave out anything that generates spicy heat because my system won’t take it, but other than that followed the recipe. What’s the word? Scrumpdilyicious!!!
This was delicious! I was pressed for time so I couldn’t make it in the slow cooker as I had planned. I cut the roast into bite sized peices and dredged them in flour, salt, pepper and garlic powder. I browned the beef in olive oil, removed it from the pot and sauteed the veggies in the same pot. Once the veggies were tender, I added the wine and cooked it down for a few minutes. Then I added the beef back in along with the remaining ingredients. I added a sprinkle of crushed red pepper and I used beef broth instead of water. I simmered it for two hours. I served it over egg noodles. Great recipe! I will definitely make this again!
It’s a great recipe. Could not be easier with the crock pot. The only thing I did differently was to pull large chunks of the beef out, as you would a pot roast, put that on a bed of noodles and then pour the sauce over everything. It did not look appetizing to me as a “pulled pork” texture. The meat does fall apart very easily and it truly melts in your mouth. Great comfort food dish that is set it and forget it.
This is great. I wouldn’t change anything. Thanks for a great recipe.
First just let me say that this dish is delicious. I’m not sure I made it properly. I tried following the directions, but I’m not sure that cacciatore is supposed to fall apart like that. Perhaps six hours is too long? It was more like a pulled pork than a traditional cacciatore. With chicken or rabbit, you generally have distinct pieces of the animal to serve. But it does hold up to its title of being melt in your mouth! I have a tone of leftovers, but it will go quickly because it is that good. I served this with pasta rather than the suggested mashed potatoes, but I can see how it would be good partnered with mash.