Beef stew alla cacciatora is a classic of Italian cuisine: a rich, flavorful dish that wins you over with its simplicity. The meat simmers slowly with tomato, olives, red wine and vegetables, absorbing all the aromas and becoming incredibly tender and juicy.
This recipe is perfect when you crave a hearty and satisfying main course, ideal for Sunday lunch or a family dinner. You can serve it with rustic bread to mop up the sauce, or pair it with polenta, mashed potatoes or a side of seasonal vegetables for a complete plate.
Make it yourself and let this robust, authentic stew win you over!
Here are some more tasty ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 3 Hours
- Portions: 4 Servings
- Cooking methods: Stovetop
- Seasonality: All seasons
Ingredients
- 1 3/4 lb beef (shin, knuckle or another cut suitable for stewing)
- 1 cup tomato pulp (crushed tomatoes)
- 1 onion
- 1 stalk celery
- 1 carrot
- 1/2 cup red wine
- 2 berries juniper berries
- 1 sprig rosemary
- 1 leaf bay leaf
- black olives
- green olives
- to taste beef broth
- durum wheat semolina (re-milled) or flour
- extra virgin olive oil
- salt
Tools
- Braiser pan
- Cutting board
Preparation
Cut the meat into bite-sized pieces and toss them in semolina (or all-purpose flour).
Trim and finely chop the celery, carrot and onion.
Heat a braiser or pan with a drizzle of extra virgin olive oil, add the meat and brown it on all sides (1).
Season with salt, add the chopped vegetables, the juniper berries, the rosemary and the bay leaf (2).
Deglaze with the red wine and let the alcohol evaporate. Then add the tomato pulp and a ladle of hot broth (about 1/2 cup) (3).
Cover with a lid, lower the heat and let it simmer for about 1 hour and 30 minutes, up to 2 hours. Stir occasionally and add more broth if needed.
After that time, add 2–3 tablespoons of green and black olives (4). Stir and finish cooking for another hour, or until the pieces are tender.
The beef stew alla cacciatora is ready. Serve it hot, optionally accompanied by polenta, slices of bread or mashed potatoes.
Tips and notes
You can also add 1–2 cloves if you like. You can replace red wine with white wine if preferred.
Use a cut of meat suitable for long cooking, such as shin or knuckle. If possible, ask your butcher for advice.
Use a heavy-bottomed pan so the stew cooks evenly and doesn’t dry out too much.
FAQ (Questions and Answers)
Can I prepare the dish in advance?
Of course — in fact, I recommend making it a few hours ahead, or even the day before, and reheating when needed.
How do I store leftovers?
You can keep the stew in the refrigerator for 1–2 days, or freeze it in appropriate containers.
