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Tuscan Beef Casserole with Rosemary and Tomatoes

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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.

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)

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

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