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- 1.5 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 large carrots, diced - 1 celery stalk, diced - 1 can (14 oz) crushed tomatoes - 2 cups beef broth - 2 teaspoons dried oregano - 1 teaspoon dried rosemary - Salt and black pepper to taste - 1 cup green beans, trimmed and halved - 2 cups kale, chopped - 1 cup grated Parmesan cheese (plus extra for serving) - 1 tablespoon fresh basil, chopped (for garnish) When making Tuscan Beef Casserole, you start with hearty beef chuck. This cut is flavorful and tender when cooked slowly. I love using olive oil to sear the beef. It gives the meat a nice crust. Next, I add fresh vegetables. The mix of onion, garlic, carrots, and celery brings great depth. These veggies soften and sweeten as they cook. For flavor, crushed tomatoes and beef broth are key. They form a rich base. Dried oregano and rosemary add an authentic Tuscan taste. Don't forget to season with salt and pepper. Finally, you can top your casserole with cheese and fresh herbs. Grated Parmesan adds a nice creaminess. Fresh basil brings a bright touch. These toppings make the dish look and taste fantastic. {{ingredient_image_1}} Start by heating your Dutch oven on medium-high heat. Pour in two tablespoons of olive oil. When the oil is hot, add your beef cubes in batches. Brown them on all sides for about 5 minutes. This step adds deep flavor. Once browned, remove the beef and set it aside. In the same pot, add one chopped onion and three minced garlic cloves. Cook them for about 2 minutes. You want them soft and fragrant. Next, add two diced carrots and one diced celery stalk. Sauté these for around 5 minutes until they soften. Now it’s time to bring everything together. Return the beef to the pot. Add one can of crushed tomatoes and two cups of beef broth. Sprinkle in two teaspoons of dried oregano and one teaspoon of dried rosemary. Don’t forget salt and pepper to taste. Stir well to mix everything together. Bring the pot to a gentle boil. Once it bubbles, reduce the heat to low. Cover the pot and let it simmer for about 1.5 hours. This slow cooking makes the beef very tender. Stir occasionally to keep it from sticking. After 1.5 hours, add one cup of trimmed and halved green beans and two cups of chopped kale. Stir them into the casserole. Cook for an additional 15 minutes until the greens are wilted and tender. Finally, stir in one cup of grated Parmesan cheese until it melts. This gives the dish a creamy texture. Serve the casserole in bowls. Top with extra Parmesan and some fresh basil for a nice touch. Enjoy your comforting Tuscan Beef Casserole! Browning the meat is key. This step adds a rich taste. It also gives the dish depth. Make sure to cook the beef in batches. This ensures even browning. Don't crowd the pot. Season the beef well with salt and pepper. You can add dried herbs early for more flavor. This will enhance the dish as it cooks. A Dutch oven is best for this recipe. It holds heat well and cooks evenly. If you use a different pot, be careful. Cooking times may change. Chuck beef needs long cooking to become tender. If using a lean cut, check early. It cooks faster and can dry out. Pair the casserole with crusty bread. It soaks up the rich sauce well. You can also serve it with a fresh salad. This adds a nice crunch. For leftovers, try making a sandwich. Use the casserole as a filling. It tastes great and is easy to make. Pro Tips Choose the Right Cut: Use beef chuck for its rich flavor and tenderness after slow cooking; it becomes melt-in-your-mouth delicious. Layering Flavors: Sautéing the vegetables before adding them to the casserole enhances their sweetness and depth, making the dish more flavorful. Perfecting the Simmer: Allowing the casserole to simmer slowly breaks down the meat fibers, resulting in a tender and hearty texture. Serving Suggestions: Pair this dish with crusty bread or a fresh salad to complement the rich flavors of the casserole. {{image_2}} You can easily change up the proteins in this dish. Ground beef or turkey work well. They cook faster and provide a lighter option. If you want more flavor, use ground lamb. You can also switch the vegetables. Zucchini adds a nice texture. Spinach is great for a nutrient boost. You can be creative with what you have in your fridge. If you're looking for gluten-free options, use gluten-free broth. Check the labels on your canned tomatoes and cheese. They should be safe for gluten-free diets. For vegan adaptations, skip the beef and cheese. Use lentils or chickpeas for protein. They add a hearty feel. You can use vegetable broth and add more veggies like mushrooms or carrots. Bringing in regional herbs can enhance the flavor. Fresh thyme or sage can give your casserole a unique taste. You can experiment with using Italian herbs like basil or oregano for a classic touch. You can also create Italian-style variations. Try adding olives or capers for a salty kick. A splash of red wine can deepen the flavor and make it extra special. To store leftovers safely, let the casserole cool down first. Once it’s cool, place it in an airtight container. This helps keep out air and moisture. Use glass or plastic containers with tight lids. These are great for keeping food fresh. For reheating, the oven is best. Preheat it to 350°F (175°C). Place the casserole in a dish and cover it with foil. This keeps it moist. You can also use a microwave. Heat it in short bursts. Stir in between to keep the heat even. You can freeze this casserole for later. Let it cool completely before you freeze it. Use a freezer-safe container and leave some space at the top. This allows for expansion. When you are ready to eat it, thaw it overnight in the fridge. Reheat it in the oven or microwave as mentioned before. Tuscan Beef Casserole lasts about 3 to 4 days in the fridge. Make sure you cool it first before sealing it in an airtight container. This keeps it fresh and tasty for your next meal. Yes, you can make this casserole ahead of time. Cook it fully, then let it cool down. Store it in the fridge for up to 2 days before you want to serve it. Just reheat it on the stove or in the oven when you are ready to eat. This casserole pairs well with many sides. Some great options include: - Crusty bread - Garlic bread - A fresh green salad - Mashed potatoes - Steamed vegetables These sides add variety and balance to your meal. Absolutely! You can use chicken or turkey instead of beef. If you choose chicken, cut it into cubes like the beef. Adjust cooking times as needed, since chicken cooks faster than beef. Yes, you can make a vegetarian version! Use hearty vegetables like mushrooms, zucchini, and bell peppers instead of beef. You can also add lentils or beans for protein. Replace beef broth with vegetable broth for added flavor. This blog post shared a simple way to make Tuscan Beef Casserole. We covered key ingredients like beef chuck, olive oil, and crushed tomatoes. I walked you through every step, from searing the beef to adding greens. You also learned tips for flavor and storage. Remember, cooking is about creativity. Don't hesitate to try new ingredients or techniques. Enjoy your casserole and share it with others. Simple meals can bring joy and warmth to your table.

Hearty Tuscan Beef Casserole

A comforting and flavorful beef casserole with vegetables and cheese, perfect for a family meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 1 stalk celery, diced
  • 1 can crushed tomatoes (14 oz)
  • 2 cups beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • to taste salt and black pepper
  • 1 cup green beans, trimmed and halved
  • 2 cups kale, chopped
  • 1 cup grated Parmesan cheese (plus extra for serving)
  • 1 tablespoon fresh basil, chopped (for garnish)

Instructions
 

  • In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Once browned, remove them from the pot and set aside.
  • In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
  • Return the beef to the pot. Add the crushed tomatoes, beef broth, oregano, rosemary, salt, and pepper. Stir well to combine.
  • Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, stirring occasionally, until the beef is tender.
  • After 1.5 hours, add the green beans and chopped kale to the casserole. Stir and cook for an additional 15 minutes until the greens are wilted and tender.
  • Stir in the grated Parmesan cheese until melted and well combined, creating a creamy texture.
  • Ladle the casserole into bowls and sprinkle with extra Parmesan cheese and fresh basil for garnish.

Notes

Serve with extra Parmesan cheese and fresh basil for garnish.
Keyword beef, casserole, comfort food, Tuscan