Why You’ll Love This Recipe
This beef casserole is the definition of cozy cooking. It uses simple, wholesome ingredients and delivers deep, comforting flavor with very little hands-on time. The rosemary adds a fragrant, earthy note that pairs beautifully with the acidity of the tomatoes and the richness of the beef. It’s easy to prepare, great for leftovers, and even better the next day—making it a reliable favorite for meal prep or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef stew meat (such as chuck, cut into chunks)
onion (chopped)
garlic (minced)
carrots (sliced)
celery (chopped)
canned crushed tomatoes
tomato paste
beef broth
olive oil
fresh rosemary (or dried)
bay leaves
salt
black pepper
optional: red wine (for added richness)
optional: potatoes or mushrooms (for extra heartiness)
fresh parsley (for garnish)
Directions
- Preheat your oven to 325°F (160°C).
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
- Season the beef with salt and pepper, then brown in batches until golden on all sides. Set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Return the beef to the pot. Add crushed tomatoes, beef broth, rosemary, bay leaves, and wine if using. Stir to combine.
- Bring to a simmer, cover, and transfer to the oven. Bake for 2 to 2.5 hours, or until the beef is fork-tender.
- Remove from oven, discard bay leaves, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Servings and timing
This recipe serves 4–6 and takes about 25 minutes to prep and 2 to 2.5 hours to cook. Total time: approximately 2 hours and 30 minutes.
Variations
- Add more vegetables: Potatoes, mushrooms, or parsnips can be added for more bulk and variety.
- Make it spicy: Add red pepper flakes or a diced chili for a little heat.
- Use lamb: This recipe works beautifully with lamb shoulder or shanks.
- Make it in a slow cooker: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7–8 hours.
- Top with pastry or mashed potatoes: Turn it into a pot pie or shepherd’s pie-style bake.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce. This casserole also freezes well—cool completely before freezing for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
What cut of beef works best?
Beef chuck is ideal as it becomes tender and flavorful during long, slow cooking.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to cook them down longer for a rich sauce. Use ripe, flavorful tomatoes.
Can I make this on the stovetop only?
Yes. Simmer gently, covered, for 2 hours, stirring occasionally to prevent sticking.
Is red wine necessary?
It’s optional but adds depth. If you skip it, use extra broth or a splash of balsamic vinegar.
Can I add beans?
Yes, add drained cannellini or kidney beans during the last 30 minutes of cooking.
Can I thicken the sauce?
Let the casserole cook uncovered for the last 20–30 minutes, or add a cornstarch slurry if needed.
How do I make this dish gluten-free?
Ensure your broth and tomato paste are gluten-free; the rest of the ingredients are naturally gluten-free.
Can I cook this in a pressure cooker?
Yes, cook on high pressure for 35–40 minutes with a natural release.
What sides go well with this casserole?
Mashed potatoes, polenta, rice, or crusty bread make excellent pairings.
Can I make this ahead of time?
Definitely. This dish tastes even better the next day as the flavors continue to develop.
Conclusion
Beef Casserole with Rosemary and Tomatoes is a timeless, no-fuss dish that delivers rich flavor and heartwarming comfort in every bite. Whether you’re cooking for family, meal prepping for the week, or hosting a cozy dinner, this recipe is a go-to that’s as satisfying as it is simple. Let it slow-simmer to perfection and enjoy the delicious aroma that fills your kitchen.
PrintBeef Casserole with Rosemary and Tomatoes
Beef Casserole with Rosemary and Tomatoes is a rustic, oven-baked dish made with tender chunks of beef, aromatic vegetables, and a rich tomato-based sauce. Infused with garlic, rosemary, and slow-simmered flavor, it’s the perfect comforting meal for cooler days.
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Baking / Braising
- Cuisine: Comfort Food / European-Inspired
Ingredients
- 2 lbs beef stew meat (chuck or similar), cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1.5 cups beef broth
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- Salt and black pepper, to taste
- Optional: 1/2 cup red wine
- Optional: chopped potatoes or mushrooms
- Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper. Brown beef in batches and set aside.
- Add onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
- Stir in tomato paste and cook for 1–2 minutes. Deglaze with red wine if using.
- Return beef to the pot. Add crushed tomatoes, beef broth, rosemary, and bay leaves. Stir to combine.
- Bring to a simmer, cover with a lid, and transfer to the oven. Bake for 2 to 2.5 hours, or until beef is tender.
- Remove from oven. Discard bay leaves. Adjust salt and pepper to taste.
- Garnish with fresh parsley and serve hot with mashed potatoes, bread, or polenta.
Notes
- For thicker sauce, cook uncovered during the last 20–30 minutes.
- To make in a slow cooker, brown meat and sauté veggies first, then cook on low for 7–8 hours.
- This casserole tastes even better the next day—great for meal prep or freezing.
- Optional additions like mushrooms or potatoes can be stirred in before baking for extra bulk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 8g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
