Tuscan Beef Casserole – A Rustic, Hearty Italian Classic
A rich and rustic Italian casserole made with tender beef, aromatic herbs, and slow-simmered tomato and wine sauce — perfect for cozy family meals or gatherings.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
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2.5 lbs beef chuck, cut into chunks
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2 tbsp olive oil
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1 large onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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4 garlic cloves, minced
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2 tbsp tomato paste
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1 cup red wine (Chianti preferred)
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1 can (28 oz) whole or diced tomatoes
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2 cups beef stock
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 bay leaves
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Salt and pepper, to taste
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Optional: 1 cup sliced mushrooms, 1 can cannellini beans, ½ tsp red pepper flakes
Instructions
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Preheat oven to 325°F (160°C).
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Pat beef dry, season, and brown in batches in olive oil. Set aside.
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Sauté onion, carrot, and celery in the same pot until soft.
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Stir in garlic and tomato paste, cooking 1–2 minutes.
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Deglaze with red wine, scraping up browned bits.
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Add tomatoes, stock, herbs, and beef. Bring to a simmer.
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Cover and bake 2½ to 3 hours, until beef is fork-tender.
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Adjust seasoning. Simmer uncovered to thicken if desired.
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Stir in optional ingredients during last 30 minutes.
Notes
Serve with crusty bread, polenta, or mashed potatoes. Freezes well. Add beans or mushrooms for variation.