Rustic Tuscan-Style Slow Braised Beef Casserole with Hearty Vegetables

 

 

Rustic Tuscan-Style Slow Braised Beef Casserole with Hearty Vegetables

Ingredients:

Stewing beef, such as chuck or brisket, cut into bite-sized pieces

Golden potatoes, peeled and/or halved

Carrots, chopped into hearty chunks

Yellow onions, quartered

Ripe tomatoes (cherry or plum), halved

Fresh garlic, finely minced

Fresh thyme sprigs

Beef stock or broth (enough to submerge the beef and vegetables)

Extra-virgin olive oil, for browning

Red wine (optional, for depth and richness)

Sea salt and freshly cracked black pepper, to taste

Bay leaves (optional, for aromatic flavor)

Instructions:

Step 1: Preheat Your Oven

Set your oven to 325°F (160°C) to create the low, slow heat needed for tender, flavorful beef.

Step 2: Brown the Beef

Heat a large Dutch oven or heavy casserole pot over medium-high heat.

Add a splash of olive oil.

Season the beef chunks generously with salt and pepper, then sear them in batches until they develop a rich, brown crust on all sides.

Transfer the browned beef to a plate as you work.

Step 3: Sauté Aromatics

If needed, add a bit more olive oil to the pot.

Toss in the quartered onions and minced garlic, cooking for a few minutes until the onions are soft and the garlic is aromatic.

Step 4: Deglaze the Pot

Pour in a splash of red wine (if using), scraping the bottom of the pot to loosen all the flavorful browned bits.

Allow the wine to reduce slightly for a minute or two.

Step 5: Add Vegetables

Return the seared beef to the pot, then add the carrots, potatoes, and halved tomatoes.

Stir to combine, making sure the ingredients are evenly distributed.

Step 6: Add Liquid and Herbs

Pour in enough beef broth to mostly cover the meat and vegetables.

Nestle in the thyme sprigs and bay leaves (if using). Bring the mixture to a gentle simmer on the stovetop.

Step 7: Slow Braise in Oven

Cover the pot tightly with a lid and place it in your preheated oven.

Let the casserole braise for 2½ to 3 hours, or until the beef is melt-in-your-mouth tender and the vegetables are fully cooked.

Check occasionally to ensure there’s enough liquid; add a bit more broth if needed.

Step 8: Finish and Serve

Remove the casserole from the oven.

Discard any bay leaves and thyme sprigs. Taste and adjust the seasoning if necessary.

Ladle the hearty beef and vegetables into bowls and serve hot—ideally with crusty bread for soaking up the flavorful sauce, or over creamy polenta for a rustic Tuscan experience.