Beef Cacciatore
Beef Cacciatore

Cook Time:  More than 60 Minutes  |  Servings:  4
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Open Prairie ® Natural* Angus beef boneless 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)


  1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place Open Prairie Natural Angus beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.


  1. 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.


  1. 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.


  1. 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.


Recipe and photo courtesy of The Beef Checkoff



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