Sometimes, the best meals come from the kind of cooking that asks for patience and rewards you with comfort. This beef chicken cacciatore is one of those recipes that fills the house with a deep, inviting aroma — somewhere between the sweetness of bell peppers and the rustic earthiness of tomatoes and herbs. It’s the kind of dish that makes you pause and appreciate the slow build of flavors, even if you get distracted halfway through, maybe by a phone buzz or a lingering daydream.
I remember the first time I tried this stew; I was halfway through browning the meat when the phone rang, and I just left the kitchen for a moment. When I came back, the sizzling had quieted, but the smell was already pulling me back. The richness of the sauce, mingled with the garlic and oregano, filled the air like a promise of something delicious. It’s not a quick fix, but the wait is worth it. The beef and chicken become so tender that they practically melt, and the sauce thickens into a hearty, velvety blanket that clings to every bite.
Why You’ll Love It:
- Combines beef and chicken for a mix of textures and flavors that keep every bite interesting.
- The long simmer lets the herbs and spices deepen without overwhelming the natural taste of the meat.
- It’s simple — and that’s kind of the point. No fancy techniques, just good ingredients and time.
- Perfect for making ahead and enjoying leftovers that taste even better the next day.
If you’re a little nervous about the simmering time, don’t worry. The low and slow cooking is forgiving, and occasionally stirring feels more like a chance to sneak a taste than a chore.
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Beef and Chicken Cacciatore
- Total Time: 1 hour 50 minutes
- Yield: 6 1x
Description
A hearty and rustic Italian stew combining tender beef and chicken simmered in a rich tomato sauce with bell peppers, onions, and Italian herbs.
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 (28-ounce) can crushed tomatoes
1/2 cup dry red wine
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
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
In the same pot, add the chicken thigh pieces and brown until golden, about 4-5 minutes per side. Remove chicken and set aside with the beef.
Add the sliced onion and bell peppers to the pot. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine and scrape the bottom of the pot to deglaze, cooking for 2-3 minutes until the wine reduces slightly.
Return the browned beef and chicken to the pot.
Add the crushed tomatoes, beef broth, dried oregano, dried basil, dried thyme, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce heat to low and cover the pot.
Simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, stirring occasionally, until the beef and chicken are tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Stir in the chopped fresh parsley just before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Kitchen Notes: A heavy-bottomed pot or Dutch oven is your best friend here — it helps everything cook evenly without burning. I usually serve this with crusty bread to soak up the rich sauce, or sometimes over creamy polenta when I want something a bit different. If you’re curious about tweaking it, I’ve tried swapping the bell peppers for mushrooms, which adds a nice earthiness but changes the texture quite a bit. Another time, I added a splash more wine for a deeper flavor, though it made the sauce a tad thinner, so just a heads-up there. And if you’re in a hurry, you could brown the meat the night before and let it marinate in the fridge, which seems to make the flavors meld even better.
FAQ:
Can I use bone-in chicken? You can, but adjust cooking time since bone-in pieces may take longer to become tender.
Is this dish spicy? It has just a touch of heat from the crushed red pepper flakes, but nothing overwhelming.
How long will leftovers keep? Up to three days in the fridge or a few months frozen if stored properly.
Can I make this in a slow cooker? I haven’t tested it myself, but it seems like a good candidate — just brown the meat first for better flavor.
Give this a try when you want a meal that feels like an embrace — slow, steady, and completely satisfying. Save it, print it, and maybe even surprise someone with a bowl tonight.