It’s the first Sunday of September and we are all heading back to our routines. For some of us it’s football, for others of us it’s CCD.

Here is a beef cacciatore recipe that you can make.

First here are your ingredients

• 2 tablespoons olive oil
• 1 (2 1/2 pound) boneless beef chuck roast
• 3 tablespoons chopped garlic
• salt and ground black pepper to taste
• 2 onions, cut into wedges and sliced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes
• 1 1/2 cups water

• 1 green bell pepper, coarsely chopped
• 1 cup quartered fresh mushrooms
• 1 cup dry red wine (such as Cabernet or Merlot)
• 1 tablespoon white sugar
• 1 teaspoon fennel seed
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme

Prep 15 m

• Cook 6 h 5 m

• Ready In 6 h 20 m

1. Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
2. Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
3. Cook on Low for 6 hours.

Happy Eating!