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Tuscan Beef Casserole with Rosemary and Tomatoes

Tuscan Beef Casserole with Rosemary and Tomatoes
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Tuscan Beef Casserole with Rosemary and Tomatoes is a warm and comforting dish that beautifully showcases the heart of Italian cuisine. This savory casserole features tender beef simmered to perfection with aromatic rosemary, sweet tomatoes, and a medley of vegetables, creating a delightful meal ideal for family gatherings or cozy nights at home. The slow-cooking method allows the flavors to meld together, resulting in a rich sauce that pairs perfectly with crusty bread or creamy polenta.

Ingredients

Scale
  • 2.5 lbs stewing beef or chuck roast, cut into cubes
  • 3 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 can (28 oz) crushed or whole peeled tomatoes
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 cups beef stock
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup all-purpose flour (for dredging)

Instructions

  1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the cubed beef in batches until golden brown; set aside.
  2. In the same pot, add remaining olive oil. Sauté onions, garlic, carrots, and celery for about 5–7 minutes until softened.
  3. If using red apple vinegar, pour it in now and deglaze the pot by scraping any browned bits from the bottom.
  4. Stir in tomato paste, canned tomatoes, rosemary sprigs, bay leaves, salt, and black pepper.
  5. Add enough beef stock to cover all ingredients and return the browned beef to the pot. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 2 to 2.5 hours until the beef is fork-tender.
  7. For a thicker sauce, uncover during the last 20–30 minutes of cooking. Adjust seasoning as needed before serving.

Nutrition

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

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