Ingredients
- 17 ounces beef tenderloin
- 1 tbsp Olive oil
- 1-ounce onion
- 1-ounce orange bell pepper
- 1 cup canned tomatoes
- Salt and pepper to taste
- 1/2 cup pitted olives
- 2 tbsp chopped parsley
- 1 tsp dried oregano
- 4 ounces red wine
- 4 cups beef stock
Recipe Description
This version of cacciatore is worth trying and devouring. This dish typically uses chicken and rabbit as the main components. In this version of the dish, however, beef was selected as the star since it has a refined flavor and contains a level of umami that chicken can’t meet.
You can also use lamb if you prefer a stronger flavor. Also, you can add button mushrooms or shitake mushrooms to add an earthy flavor to the dish.
Recipe Directions
- Season the slices of beef with salt and pepper.
- Heat oil in a cast-iron skillet.
- Sear the beef until brown.
- Add the minced onions and saute for 2 minutes.
- Add the orange bell pepper, dried oregano, pitted olives and saute for another minute.
- Add the red wine and let it simmer for 5 minutes.
- Stir in canned tomatoes and beef stock and bring to a boil.
- Reduce to a simmer and let it cook until tender for about 40 minutes.
- Season with salt and pepper.
- Add the chopped parsley and serve.
