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Beef Crockatorre (Or, the lamest title ever for a really good dish)

February 1, 2011

Admittedly, that title up there blows. Or sucks. Or is just plain awful. But I promise you, this dish will make you forgive me for the lack of creativity in the post title.

Everyone knows (and loves) chicken cacciatore, but the flavors work just as well with beef. Which for some reason, I took out to thaw, thinking it was chicken. I blame all the snow we’ve had this winter. It’s made me delusional. But, back to the recipe. It’s easy. It’s hearty. It’s satisfying. It’s plentiful. And it’s meant to be served over pasta. What more could you ask for in the dead of winter, when you haven’t been able to leave the house for days?

This makes a lot. A lot, a lot. Fortunately, it freezes really well, so don’t be scared of the quantity.

Crock Pot Beef Cacciatore

2 lbs beef stew meat, cut into chunks (I used top round)

1 red bell pepper, sliced

1 green bell pepper, sliced

8 oz sliced mushrooms (optional; I had some that needed to be used, so I added them)

1 lg yellow onion, sliced

3 cloves of garlic, chopped

1.5 cups of dry red wine

2 15oz. cans of diced tomatoes (I used fire roasted, for extra flavor)

2 6 oz cans of tomato paste

1 tsp of dried oregano

1 tsp of dried thyme

1 tsp dried rosemary

Salt & pepper to taste

2 tbsp balsamic vinegar

ΒΌ cup of fresh parsley, chopped

Directions

  1. Layer the onions and peppers at the bottom of the crock pot. Add the mushrooms, if you’re using them. They’re totally non-traditional, but I had them and they needed to be used up. Top with the beef. Then scatter the garlic over the beef.
  2. Add about 1/2 the wine, pouring it around the beef.
  3. Add the diced tomatoes, pouring it around and over the beef.
  4. Add the tomato paste, smearing it over the top of the beef.
  5. Pour the remainder of the wine in the tomato paste cans, stirring to loosen any paste left behind. Pour this sludgy mixture over the beef.
  6. Top with the herbs and spices, except the parsley.
  7. Cook on low for 8ish hours (a little more or less won’t change anything).
  8. Remove the lid from the crock pot when the time is up. Stir in the parsley and balsamic vinegar. If the beef is in big chunks, break it up a little with a wooden spoon. Let simmer for 5-10 minutes, with the lid off.
  9. Serve over pasta. Mangia bene!

 

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One Comment leave one →
  1. Mare permalink
    September 27, 2012 6:39 am

    Making this today. Thanks!

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