Beef Cacciatore

October 31, 2018



Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and

images by DL Acken, reprinted with the permission of  TouchWood



Beef Cacciatore

Serves four–six


This braised roast makes a lovely winter meal. The balsamic adds

the most amazing touch—the Fig dark balsamic adds a touch of

rich sweetness, although a Traditional balsamic can  substitute

for equally delicious results. You’ll need an ovenproof, flame-

proof pan for this. (I use a cast iron roasting pan or dish.)




3–4 lb beef rump roast

2 Tbsp chopped fresh rosemary leaves

Sea salt and ground black pepper

1 large yellow onion

2 cups button mushrooms

4 garlic cloves

3 Tbsp extra virgin olive oil(robust)

1 (28 oz) can whole plum tomatoes

2 cups beef stock

3/4 cup Fig dark balsamic vinegar




If you want to cook this while you’re out, place the roast in the

bowl of a crock pot, cover with the mushroom mixture, and pour

in the balsamic and stock as directed. Cover and cook for 6–8

hours on low. Let sit for 15 minutes before carving.


Rinse the beef with hot water and pat it dry. Season with the

rosemary and salt and pepper, and let sit for 5 minutes.

Meanwhile, chop the onion, slice the mushrooms, and crush

the garlic cloves with the flat side of a knife, keeping the cloves



Heat the ovenproof, flame-proof pan over high heat and drizzle

in the olive oil. Sear the roast on all sides. Don’t rush this process

—allow it to brown fully and evenly, including the ends. Remove

the roast from the pan and turn down the heat to medium.


Place the onion and garlic in the pan and sauté them in the beef

drippings (add 1 Tbsp olive oil in the unlikely event of the pan

being dry) until just translucent, then add the mushrooms and

cook until the mushrooms start to soften, 3–5 minutes.


Pour the juice from the tomatoes into the pan and stir to gently

scrape off any bits from the bottom of the pan. Gently crush the

tomatoes in your hands before adding them to the onion-mushroom



Continue to sauté the mixture for 3–5 minutes, just until the tomato

juices begin to reduce and the sauce starts to thicken.


Preheat the oven to 350°F.


Remove the pan from the heat. Nestle the roast into the mushroom

mixture. Pour in the beef stock and the balsamic vinegar and cover

tightly with a lid or foil.


Bake until the internal temperature of the roast reaches 160°F, 1 1/2

hours. Let the roast sit for 10–15 minutes before carving. Serve with a

spoonful of braised mushrooms on the side.


For more of Emily's Italy recipes click HERE




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