There’s something about the way this beef chicken cacciatore fills the kitchen with its aromas that instantly makes you want to slow down. It’s not just a meal; it’s a moment. The scent of onions and bell peppers softening, mingling with garlic and herbs, pulls you closer. I remember one evening, distracted by a phone call halfway through, I almost forgot to stir the pot. The occasional sizzle and clink from the stove kept reminding me to check in. When I finally tasted it, the tender chunks of beef and chicken melting into that deep tomato sauce made all the waiting worth it.

The balance between the beef’s richness and the chicken’s delicate texture is subtle but satisfying. It’s the kind of dish that’s perfect for sharing—somewhere between casual and special. And honestly, it’s forgiving. If you leave it a little longer or shorter on the stove, it still turns out cozy and flavorful.

Combines two meats for hearty, layered flavors that feel homemade.
Slow simmering brings out a depth that’s worth the wait.
It’s simple — and that’s kind of the point; no need for fancy steps or ingredients.
Perfect for a family dinner, but makes great leftovers too.

If you’re unsure about cooking with red wine or worried about the simmering time, don’t be. The wine cooks off, leaving just a hint that lifts the sauce without overpowering it. And if you get distracted (like I sometimes do), just stir a bit more often to prevent sticking. This recipe adapts to your pace.

Beef and Chicken Cacciatore

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A hearty Italian stew combining tender beef and chicken simmered in a rich tomato sauce with bell peppers, onions, and herbs. Perfect for a comforting family meal.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6

Ingredients

Scale

1 pound boneless, skinless chicken thighs, cut into large chunks
1 pound beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
4 cloves garlic, minced
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1/2 cup low sodium beef broth
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

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Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
Add chicken pieces to the pot and brown on all sides, about 5 minutes. Remove chicken and set aside with beef.
Add sliced onion and bell peppers to the pot and sauté until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3 minutes to reduce slightly.
Return beef and chicken to the pot. Add crushed tomatoes, diced tomatoes, beef broth, dried oregano, dried basil, dried thyme, crushed red pepper flakes, and bay leaves.
Stir to combine all ingredients. Season with salt and freshly ground black pepper to taste.
Bring the mixture to a simmer, then reduce heat to low. Cover and cook gently for 1 hour 15 minutes, stirring occasionally, until beef and chicken are tender.
Remove bay leaves. Adjust seasoning with additional salt and pepper if needed.
Sprinkle chopped fresh parsley over the stew before serving.

For this recipe, a heavy-bottomed pot or Dutch oven is ideal to keep the heat even and steady. I usually serve it with crusty bread or over soft polenta, which soaks up the sauce beautifully. Sometimes I toss in a handful of olives or a splash of balsamic vinegar for a slightly different take — but I haven’t tested those every time, so results can vary. If you’re feeling adventurous, you might swap chicken thighs for drumsticks or use a mix of bell peppers for a sweeter touch.

FAQ

Can I make this ahead of time? Absolutely. It tastes even better the next day when the flavors meld. Just store it in the fridge and reheat gently.

Is red wine necessary? It adds depth, but if you prefer, you can substitute with extra broth or a splash of balsamic vinegar.

How do I know when the meat is tender enough? It should be easy to pierce with a fork, but not falling apart completely. If it needs more time, just keep simmering gently.

Give this beef chicken cacciatore a try when you want a meal that feels like a slow, comforting afternoon—no rush, just good food and a warm kitchen.