Angus Farms™ – Redefining Great Beef

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Beef Cacciatore Beef Cacciatore


1 boneless chuck blade steak, cut 1-inch thick (about 2 pounds)
4 teaspoons vegetable or olive oil
¼ teaspoon salt
1 package (12 ounces) frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
2 cups prepared red wine pasta sauce or marinara sauce
3/4 cup water
8 ounces button mushrooms, cut in half (cut into quarters if large)
Salt and pepper
Hot cooked pasta (optional)


1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place steak in stockpot and brown evenly. Remove steak from stockpot and season with ¼ teaspoon salt. 2. Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend. Cook 6 to 7 minutes or until vegetables are tender, stirring constantly. Stir in pasta sauce and water. Return steak with juices to stockpot, and bring to a boil. Reduce heat, cover tightly and simmer 1 ½ to 2 hours or until steak is fork-tender. 3. Remove steak and keep warm. Add mushrooms to cooking liquid and bring to a boil. Reduce heat to medium and 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 and cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.