Tuscan Beef Casserole with Rosemary and Tomatoes

Why You’ll Love This Recipe

This casserole is all about slow-cooked comfort with bold, herby flavors. It’s a one-pot wonder that transforms simple ingredients into something special. The beef becomes melt-in-your-mouth tender as it simmers in a tomato-based sauce infused with rosemary and garlic. It’s perfect for make-ahead meals, meal prepping, or serving a crowd with crusty bread or creamy mashed potatoes. Each bite delivers rustic Tuscan warmth you’ll want to come back to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stewing beef or chuck roast, cut into cubes
• Olive oil
• Yellow onion, chopped
• Garlic cloves, minced
• Carrots, sliced
• Celery stalks, chopped
• Canned whole or crushed tomatoes
• Tomato paste
• Fresh rosemary sprigs
• Bay leaves
• Red wine (optional, for depth of flavor)
• Beef stock
• Salt and black pepper
• All-purpose flour (for dredging the beef)

Directions

1. Prep the Beef: Pat the beef dry and dredge lightly in flour. This helps to thicken the sauce as it cooks.
2. Sear the Meat: Heat olive oil in a large Dutch oven or casserole pot over medium-high heat. Brown the beef in batches, then set aside.
3. Sauté Aromatics: In the same pot, add more olive oil if needed. Sauté onions, garlic, carrots, and celery until softened and fragrant.
4. Deglaze the Pot: Pour in a splash of red wine (if using) and scrape up any browned bits from the bottom of the pot.
5. Build the Sauce: Stir in the tomato paste, canned tomatoes, rosemary, bay leaves, salt, and pepper. Add beef stock to cover the meat and vegetables.
6. Combine and Simmer: Return the beef to the pot. Bring everything to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2.5 hours, or until the beef is fork-tender.
7. Thicken and Serve: Remove the lid during the last 20–30 minutes of cooking to thicken the sauce, if desired. Adjust seasoning to taste. Serve hot with bread, polenta, or potatoes.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 2.5 hours
Total Time: 2 hours 50 minutes

Variations

• Add Mushrooms: Sauté mushrooms with the vegetables for an earthy depth of flavor.
• Make It Spicy: Add red pepper flakes or a dash of chili oil.
• Wine-Free Version: Use extra beef stock and a splash of balsamic vinegar for acidity.
• Slow Cooker Method: After browning the beef and sautéing veggies, transfer everything to a slow cooker and cook on low for 6–8 hours.
• Vegetable Add-ins: Add diced potatoes, parsnips, or zucchini for a heartier casserole.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium-low heat or in the microwave until hot, adding a splash of broth or water if the sauce has thickened too much. This casserole also freezes well for up to 3 months. Thaw overnight in the fridge and reheat as needed.

FAQs

What cut of beef is best for this casserole?

Chuck roast or stewing beef works best because they become tender and flavorful during long, slow cooking.

Can I make this recipe without wine?

Yes, just use extra beef stock and consider adding a splash of balsamic vinegar or Worcestershire sauce for depth.

How do I know when the beef is done?

The beef should be fork-tender, meaning you can easily break it apart with a fork.

Can I cook this in the oven instead?

Yes. After assembling everything, cover the pot and cook in a 325°F (160°C) oven for about 2.5 hours.

Is this dish freezer-friendly?

Absolutely. Freeze in portions and thaw overnight in the fridge before reheating.

What can I serve with Tuscan Beef Casserole?

Crusty bread, mashed potatoes, creamy polenta, or even pasta work wonderfully.

Can I make this casserole in advance?

Yes, it’s actually better the next day as the flavors deepen. Just cool, refrigerate, and reheat when ready.

What herbs can I use instead of rosemary?

Thyme, oregano, or a mix of Italian herbs make great substitutes.

How can I thicken the sauce more?

Remove the lid during the last part of cooking to allow the sauce to reduce. You can also stir in a slurry of cornstarch and water if needed.

Can I add beans to this recipe?

Yes, cannellini or white beans are a traditional Tuscan addition and add heartiness.

Conclusion

Tuscan Beef Casserole with Rosemary and Tomatoes is a classic example of rustic Italian cooking at its finest. With tender beef, savory herbs, and a rich tomato-based sauce, this dish is comfort food done right. Whether you’re feeding family, hosting guests, or meal prepping for the week, it’s a satisfying and soul-warming recipe that never disappoints.

Tuscan Beef Casserole with Rosemary and Tomatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tuscan Beef Casserole with Rosemary and Tomatoes is a rustic, slow-cooked Italian dish featuring tender beef braised with garlic, onions, tomatoes, and rosemary. Perfect for cozy dinners, this deeply flavorful one-pot meal is hearty and comforting.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2.5 hours
• Total Time: 2 hours 50 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

• 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
• 1 cup red wine (optional)
• 2 cups beef stock
• Salt, to taste
• Black pepper, to taste
• 1/4 cup all-purpose flour (for dredging)

Cook Mode Prevent your screen from going dark

Instructions

Pat beef cubes dry and dredge lightly in flour.

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown beef in batches, then set aside.
2. Add remaining 1 tbsp oil to the pot. Sauté onions, garlic, carrots, and celery for 5–7 minutes until softened.
3. Deglaze with red wine (if using), scraping up browned bits from the bottom.
4. Stir in tomato paste, canned tomatoes, rosemary, bay leaves, salt, and pepper.
5. Add beef stock to just cover the mixture. Return beef to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 2 to 2.5 hours until beef is fork-tender.
7. Uncover in the last 20–30 minutes to allow sauce to thicken, if desired. Adjust seasoning.
8. Serve hot with crusty bread, mashed potatoes, or creamy polenta.

Notes

1. Use balsamic vinegar in place of wine for a non-alcoholic version.
2. Add sautéed mushrooms or white beans for extra heartiness.
3. Remove rosemary sprigs and bay leaves before serving.
4. Better made ahead—flavors deepen after resting overnight.
5. Freeze in portions for up to 3 months for easy future meals.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 450
• Sugar: 6g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 45g
• Cholesterol: 120mg