Beef and Chicken Cacciatore
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
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
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.