Hearty Slow-Baked Tuscan Beef Casserole with Rustic Vegetables

Hearty Slow-Baked Tuscan Beef Casserole with Rustic Vegetables

Ingredients (6 servings):

• 2 lbs (900 g) lean beef chuck, cut into 1 ½-inch cubes

• 3 tbsp extra virgin olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 medium carrots, cut into thick chunks

• 2 celery stalks, chopped

• 1 medium zucchini, thickly sliced

• 1 red bell pepper, chopped

• 1 cup cherry tomatoes, halved

• 1 cup potatoes, cut into chunks (optional, or swap for cannellini beans)

• 1 can (14 oz) crushed tomatoes

• 1 cup low-sodium beef broth

• 1/2 cup dry red wine (Chianti or similar – optional but very Tuscan)

• 2 tsp dried Italian herbs (oregano, thyme, rosemary)

• 1 bay leaf

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

• Sear the beef

• Preheat oven to 325°F (160°C).

• Heat olive oil in a Dutch oven or heavy oven-safe pot.

• Brown beef cubes on all sides (do in batches to avoid steaming). Remove and set aside.

• Build the base

• In the same pot, add onion, carrots, celery, and garlic. Sauté 5 minutes until softened.

• Stir in bell pepper, zucchini, and cherry tomatoes.

• Add liquids & beef

• Return beef to the pot.

• Stir in crushed tomatoes, beef broth, and red wine.

• Season with herbs, bay leaf, salt, and pepper.

• Slow bake

• Cover pot with a lid and transfer to oven.

• Bake 2.5 to 3 hours, until beef is fork-tender and flavors meld together.

• Finish & serve

• Discard bay leaf.

• Garnish with fresh parsley.

• Serve hot with crusty whole-grain bread or over farro/barley.

 Serving Ideas (Mediterranean Style):

• With a side of Tuscan bread to soak up the sauce.

• Over polenta for a rustic Italian feel.

• With a crisp green salad and olive oil vinaigrette.