There’s something about the way a pot of beef chicken cacciatore bubbles gently on the stove that feels like a hug from the inside out. Last weekend, I started this dish in the late afternoon, and by the time dinner rolled around, the house was filled with the deep, savory scent of tomatoes mingling with garlic and herbs. The bell peppers softened just right, their sweetness cutting through the richness of the meat. I remember getting distracted by a phone call halfway through, which made me wonder if I’d let it simmer too long—but that’s the beauty of this dish: it’s forgiving. The meat turned out so tender it practically fell apart, and the sauce was thick and satisfying without being heavy.
This recipe is a quiet reminder that sometimes, the best dinners aren’t flashy or rushed. They’re slow, deliberate, and rich with flavor, perfect for those evenings when you want to feel grounded. I usually serve it with polenta or crusty bread to soak up every last drop, though mashed potatoes work wonders too.
Why You’ll Love It
- It’s a comforting mix of beef and chicken, giving you the best of both worlds in one pot.
- The long simmer brings out a depth of flavor that feels like a warm, familiar story unfolding on your plate.
- It’s simple — and that’s kind of the point. No complicated tricks, just good ingredients and patience.
- Once it’s simmering, you can step away, making it ideal for busy afternoons that still deserve a home-cooked dinner.
If you’ve ever hesitated to try a dish that takes over an hour, this one might surprise you. It’s worth the wait, and it rewards you with leftovers that taste even better the next day.
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Beef and Chicken Cacciatore
- Total Time: 1 hour 40 minutes
- Yield: 6
Description
A hearty and flavorful Italian classic combining tender chicken thighs and beef chunks simmered in a rich tomato sauce with bell peppers, onions, and aromatic herbs.
Ingredients
1 pound boneless, skinless chicken thighs, cut into large pieces
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 chicken broth
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Pat the chicken thighs and beef cubes dry with paper towels and season both generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes in a single layer and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
Add the remaining 1 tablespoon olive oil to the pot. Add the chicken pieces and brown on all sides, about 5 minutes. Remove the chicken and set aside with the beef.
Reduce heat to medium and add the sliced onion and bell peppers to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to deglaze and loosen browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.
Return the browned beef and chicken to the pot. Add the crushed tomatoes, chicken broth, dried oregano, dried basil, dried thyme, crushed red pepper flakes, and bay leaves. Stir to combine.
Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot with a lid and let it simmer gently for 1 hour and 15 minutes, stirring occasionally, until the beef and chicken are tender and the sauce has thickened.
Remove the bay leaves and adjust seasoning with salt and freshly ground black pepper to taste.
Sprinkle chopped fresh parsley over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
Kitchen Notes: You don’t need anything fancy here — a heavy pot or Dutch oven will do the trick. I like to serve this with a simple green salad or some roasted vegetables for contrast. Sometimes I swap out the bell peppers for mushrooms if I’m feeling a little more rustic. And if you’re in a hurry, I haven’t tested it, but using boneless chicken breasts instead might work; just watch the cooking time so they don’t dry out. If red wine isn’t your thing, a splash of balsamic vinegar adds a nice tang, though it’s not quite the same.
FAQ
Can I make this ahead of time? Absolutely. It tastes even better the next day after the flavors meld overnight in the fridge.
What’s the best way to reheat? Gently on the stove or in the microwave — just don’t rush it, so the meat stays tender.
Is it spicy? There’s a subtle heat from crushed red pepper flakes, but you can easily adjust this to your liking.
Can I freeze leftovers? Yes, freeze in airtight containers for up to 3 months. Thaw overnight before reheating.
When you’re ready for a meal that feels like it was made with care — even if life gets a little hectic — this beef chicken cacciatore is waiting for you. Save it, print it, and most importantly, cook it soon.