A rustic Tuscan-style beef casserole with tender slow-braised beef, mushrooms, carrots, and herbs in a rich tomato and red wine sauce — perfect for cozy gatherings or elegant dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2½ lbs beef chuck, cut into large chunks
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Salt and black pepper to taste
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2 tbsp olive oil
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1 large onion, diced
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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2 tbsp tomato paste
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1 cup dry red wine (or beef broth)
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1 (28 oz) can crushed tomatoes
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1½ cups beef broth
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1 bay leaf
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1 sprig fresh rosemary
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2 sprigs fresh thyme
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8 oz cremini mushrooms, sliced
Instructions
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Preheat oven to 325°F (160°C). Season beef with salt and pepper.
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In a Dutch oven, heat olive oil. Brown beef in batches and set aside.
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Sauté onion, celery, and carrots until soft. Add garlic and tomato paste; cook 2 minutes.
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Deglaze with red wine. Simmer 3 minutes.
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Add crushed tomatoes, broth, mushrooms, herbs, and browned beef.
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Cover and bake for 2½–3 hours until beef is fork-tender.
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Remove bay leaf and herb stems. Simmer uncovered if sauce needs thickening. Adjust seasoning and serve.