Beef Cacciatore --
  • Total Recipe Time: 2 to 2-3/4 hours
  • Makes 4 servings


  1. 1 beef Blade Chuck Steak Boneless, cut 1 inch thick (about 2 pounds)
  2. 4 teaspoons vegetable or olive oil
  3. 1/4 teaspoon salt
  4. 1 package (12 ounces) frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
  5. 2 cups prepared red wine pasta sauce or marinara sauce
  6. 3/4 cup water
  7. 8 ounces button mushrooms, cut in half (cut into quarters if large)
  8. Salt and pepper
  9. Hot cooked pasta (optional)


  1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.
  2. 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.
  3. 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.
  4. 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.
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