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Tuscan Beef Casserole with Rosemary and Tomatoes

Tuscan Beef Casserole with Rosemary and Tomatoes
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Experience the warmth and richness of Tuscan Beef Casserole with Rosemary and Tomatoes, a perfect dish for cozy family dinners or gatherings. This hearty, one-pot meal features tender beef braised slowly with aromatic garlic, sweet onions, and juicy tomatoes, creating an irresistible blend of flavors that satisfies every palate. Simple to prepare with minimal active cooking time, this casserole is ideal for those busy weeknights or lazy weekends. Pair it with crusty bread, creamy polenta, or buttery mashed potatoes for a truly comforting experience. Whether enjoyed fresh or as leftovers, this dish only gets better with time.

Ingredients

Scale
  • 2.5 lbs stewing beef or chuck roast
  • 3 tbsp olive oil
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • Fresh rosemary
  • 2 cups beef stock

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches and set aside.
  2. In the same pot, sauté chopped onions, minced garlic, sliced carrots, and chopped celery until softened.
  3. Deglaze the pot with red apple vinegar (if using), scraping up browned bits.
  4. Add tomato paste, crushed tomatoes, rosemary, bay leaves, salt, and pepper; stir to combine.
  5. Add enough beef stock to cover the mixture and return the browned beef to the pot.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until the beef is fork-tender.
  7. Uncover during the last 20–30 minutes to thicken sauce if desired.

Nutrition

Find it online: https://falldinnerrecipes.com/tuscan-beef-casserole-with-rosemary-and-tomatoes-2/