Hearty Tuscan-Style Beef Casserole-Slow-cooked beef, aromatic herbs, and a rich tomato base—comfort food with Italian soul

Introduction

This Tuscan-style beef casserole is the kind of dish that wraps you in warmth and fills your kitchen with the scent of slow-simmered goodness. Inspired by the rustic charm of central Italy, it features tender chunks of beef, a medley of vegetables, and a tomato-rich sauce infused with herbs. Finished with a layer of melted cheese, it’s the kind of meal that feels like a hug from the inside out.

Whether you’re cooking for a cozy family dinner, prepping for the week, or hosting guests, this casserole is a guaranteed crowd-pleaser. Serve it with crusty bread, creamy polenta, or mashed potatoes, and you’ve got a dish that’s both hearty and elegant.

Ingredients

2 pounds beef chuck or stew meat, cut into 1 to 1½‑inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 (14-ounce) can crushed tomatoes
1 cup beef broth
½ cup dry white wine (optional, or substitute with more broth)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 cup shredded mozzarella or Parmesan cheese
½ cup cannellini beans (optional, for added heartiness)
1 tablespoon balsamic vinegar (optional, for depth)
Fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed casserole dish over medium-high heat. Season the beef cubes with salt and pepper. Working in batches, brown the beef on all sides until nicely seared. Remove the beef and set aside.

2. Sauté the Vegetables
In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

3. Build the Sauce
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, beef broth, white wine (if using), oregano, rosemary, thyme, bay leaf, and balsamic vinegar. Stir well to combine.

4. Simmer the Casserole
Return the browned beef to the pot. Add the cannellini beans if using. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened beautifully.

5. Bake with Cheese
Preheat your oven to 375°F (190°C). If your pot isn’t oven-safe, transfer the casserole to a baking dish. Sprinkle the shredded cheese evenly over the top. Bake uncovered for 15 to 20 minutes, or until the cheese is melted, bubbly, and golden.

6. Garnish and Serve
Remove the bay leaf. Sprinkle with fresh parsley and serve hot. This dish pairs wonderfully with mashed potatoes, polenta, or a thick slice of rustic bread.

Serving Suggestions

Serve over creamy mashed potatoes or buttery polenta
Pair with crusty sourdough or garlic bread
Add a side of roasted vegetables or a crisp green salad
Enjoy with a glass of Chianti or Sangiovese for a true Tuscan experience

Variations

Vegetarian Version: Replace the beef with mushrooms and chickpeas for a hearty meat-free alternative
Spicy Kick: Add red pepper flakes or a spoonful of Calabrian chili paste
Creamy Finish: Stir in a dollop of mascarpone or heavy cream before baking
Crunchy Topping: Mix breadcrumbs with olive oil and herbs, then sprinkle over the cheese before baking

Storage & Reheating

Leftovers keep beautifully. Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole for up to 3 months. Reheat gently on the stovetop or in the oven until warmed through.

Final Thoughts

This Tuscan-style beef casserole is more than just a meal—it’s a celebration of slow cooking, bold flavors, and rustic comfort. It’s the kind of dish that brings people together, whether around a weeknight dinner table or a festive holiday spread.