1. Can I use a different type of beef for this casserole?

Yes, you can substitute the stewing beef with other cuts such as chuck beef, lamb, or even chicken thighs. However, keep in mind that the cooking time may vary, especially for chicken, which cooks faster than beef.

2. How do I store leftovers of the Tuscan Beef Casserole?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the casserole for up to 3 months. To reheat, thaw it overnight in the fridge and reheat it on the stovetop or in the microwave.

3. Can I make this recipe vegetarian or vegan?

To make a vegetarian or vegan version, replace the beef with plant-based protein such as tofu, tempeh, or lentils. You can also use vegetable stock instead of beef stock for a fully plant-based dish.

Tuscan Beef Casserole: A Hearty, easy ,Flavorful Family Favorite

Description

Tuscan Beef Casserole is a hearty and delicious dish featuring tender stewing beef, vegetables, and creamy beans in a rich, flavorful gravy. This dish is perfect for family dinners, offering a comforting and nutritious meal with a burst of savory Tuscan flavors. Whether you cook it on the stovetop, in an Instant Pot, or a slow cooker, this recipe is a go-to for any occasion.

Ingredients

Scale

600g lean stewing beef
1 large onion, finely chopped
3 cloves garlic, crushed
2 sticks celery, chopped
2 large carrots, chopped
4 large mushrooms, sliced
1 400g tin of chopped tomatoes
360ml beef stock (use 240ml for Instant Pot or Slow Cooker)
Pinch of dried mixed herbs
2 sprigs fresh thyme
1 tablespoon tomato paste (puree)
½ teaspoon onion powder
2 tablespoons balsamic vinegar
1 can (439g) cannellini beans or butter beans
1.5 tablespoons cornstarch
Cooking oil spray (olive oil recommended)
Salt and black pepper to season
Fresh parsley for garnish

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Instructions

Season the beef with salt and pepper. Heat a deep pot with cooking oil spray over medium-high heat and brown the beef in two batches, then set aside.
In the same pot, add onion, garlic, carrots, and celery. Sauté for a few minutes until softened.
Add balsamic vinegar and a little stock to deglaze the pan, scraping up any bits stuck to the bottom.
Return the beef to the pot along with the mushrooms, chopped tomatoes, tomato paste, herbs, thyme, onion powder, and remaining stock. Stir to combine.
Bring the mixture to a boil, then cover and simmer for 1 hour and 45 minutes until the meat is tender.
Stir in the cannellini beans and cook for another 20 minutes.
Mix cornstarch with a little water to make a slurry, then stir it into the casserole and cook until thickened.
Season with salt and pepper to taste and garnish with fresh parsley before serving.

Notes

Brown the beef in batches to ensure it gets a good sear, which adds to the flavor.
For extra thick gravy, add a little more cornstarch slurry if needed.
If cooking in an Instant Pot, reduce the stock to 240ml and cook under manual high pressure for 25 minutes.
For a slower cooking method, use a slow cooker and cook on low for 8 hours, adding the beans and cornstarch during the final hour.
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Stovetop, Instant Pot, Slow Cooker
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 374
Sugar: 8.4g
Sodium: 543mg
Fat: 7.1g
Saturated Fat: 2.9g
Unsaturated Fat: 4.2g
Trans Fat: 0g
Carbohydrates: 34.3g
Fiber: 10.8g
Protein: 43.6g
Cholesterol: 95mg