Tuscan Beef Casserole
A rich and rustic Italian-inspired beef casserole simmered with tomatoes, herbs, and red wine, then baked until tender and flavorful. Perfect comfort food for cool evenings and hearty family dinners.
Equipment
- Dutch oven or oven-safe casserole dish
- wooden spoon
- measuring cups and spoons
- cutting board and knife
- oven mitts
Ingredients
- 2 tbsp olive oil
- 2 lb beef chuck, cut into cubes
- to taste salt and black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup red wine (Chianti or similar)
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf bay leaf
- optional chopped fresh parsley for garnish
Instructions
- Preheat oven to 325°F (165°C).
- Heat olive oil in a large oven-safe Dutch oven or casserole dish over medium-high heat. Season beef with salt and pepper, then brown on all sides in batches. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more.
- Stir in tomato paste, then add wine. Scrape up any browned bits and let wine reduce by half, about 3 minutes.
- Add diced tomatoes, beef broth, oregano, thyme, rosemary, and bay leaf. Return beef to the pot and stir to combine.
- Cover and bake in the oven for 2 hours, or until beef is tender and sauce has thickened.
- Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Notes
For the most tender beef, use chuck roast or stew meat and let it cook slowly until it melts in your mouth. This dish can be made a day ahead — the flavors only deepen overnight. Serve with mashed potatoes, crusty bread, or creamy polenta for a full Tuscan-style meal.