Name: Rustic Tuscan Beef Casserole with Tomatoes, Red Wine, and Herbs
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Tuscan / Italian
Ingredients: 2 lb beef chuck, cut into 2–3 in chunks; Salt and cracked black pepper, to season; 1 Tbsp olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 4 carrots, cut into 1–2 in chunks; 2 large potatoes, cut into 1–2 in chunks; 2 Tbsp tomato paste; 3 sprigs fresh rosemary, chopped; Small bunch fresh thyme, chopped; 14 oz can diced tomatoes; 1 cup red wine (e.g. Cabernet or Chianti); 1 cup beef stock (plus ½ cup additional for slurry); 1.5 Tbsp cornstarch; Parsley, to garnish

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This Rustic Tuscan Beef Casserole is a soul-warming dish that brings the rich, earthy flavors of Italy straight to my kitchen. It’s made with tender chunks of beef, simmered slowly in a savory tomato and red wine sauce, infused with aromatic herbs. The result is a comforting, hearty meal that’s perfect for family dinners or cozy evenings at home. Rustic Tuscan Beef Casserole with Tomatoes, Red Wine, and Herbs

Why You’ll Love This Recipe

I love how this casserole is bursting with deep, developed flavors from slow cooking. The beef becomes melt-in-my-mouth tender, while the red wine and tomatoes create a thick, rich sauce layered with the herbal notes of rosemary, thyme, and bay leaves. This dish reminds me of something a Tuscan grandmother would make—simple, rustic, and completely satisfying. Plus, it’s easy to prepare ahead of time and makes even better leftovers the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck or stewing beef, cut into chunks
onion, chopped
carrots, sliced
celery stalks, chopped
garlic cloves, minced
canned chopped tomatoes
tomato paste
dry red wine
beef broth
olive oil
fresh rosemary
fresh thyme
bay leaves
salt and pepper

Directions

I start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
I brown the beef in batches, making sure each piece gets a nice sear on all sides. Then I remove them from the pot and set aside.
In the same pot, I sauté the onion, carrot, and celery until softened, then add garlic and cook for another minute.
I stir in the tomato paste and cook it out for a couple of minutes to deepen its flavor.
I deglaze the pan with red wine, scraping up all those flavorful brown bits from the bottom.
I return the beef to the pot along with the chopped tomatoes, beef broth, rosemary, thyme, bay leaves, salt, and pepper.
I bring everything to a gentle simmer, then cover and transfer it to a preheated oven at 325°F (160°C) for about 2.5 to 3 hours, or until the beef is fall-apart tender.
Once done, I taste and adjust seasoning if needed, then serve hot, ideally with crusty bread or creamy polenta.

Servings and timing

This recipe makes 6 hearty servings. The total time to prepare and cook this dish is about 3.5 hours, including 30 minutes of prep and approximately 3 hours of slow cooking in the oven.

Variations

Sometimes I like to add mushrooms or black olives to bring in extra depth. For a slightly lighter version, I’ve also used chicken thighs instead of beef. When I want more veggies, I stir in spinach or kale during the last 15 minutes of cooking. I’ve even tried it with a splash of balsamic vinegar at the end to brighten the flavors.

Storage/reheating

I let the casserole cool completely before storing. It keeps well in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat or in the oven at 300°F (150°C) until heated through. It also freezes beautifully—I portion it into freezer-safe containers and it lasts for up to 3 months.

FAQs

How do I know when the beef is fully cooked?

I look for beef that’s fork-tender and breaks apart easily. If it still feels tough, I let it cook longer until the connective tissue breaks down fully.

Can I make this casserole without red wine?

Yes, I can substitute the wine with extra beef broth or use a splash of balsamic vinegar mixed with grape juice for some acidity and depth.

What’s the best cut of beef for this recipe?

I always use well-marbled cuts like chuck or stewing beef. They become tender and flavorful after long, slow cooking.

Can I cook this in a slow cooker?

Absolutely. I brown the meat and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 8 hours or high for about 4 to 5 hours.

What can I serve with this casserole?

I like serving it with creamy mashed potatoes, polenta, or crusty bread to soak up all that rich sauce. A green salad on the side also adds a nice balance.

Conclusion

This Rustic Tuscan Beef Casserole is a comforting and flavorful dish that fills my kitchen with the scents of Italy. I love how simple ingredients come together in such a rich and satisfying way. Whether I’m feeding a crowd or just want something warm and hearty, this casserole never fails to deliver.

Rustic Tuscan Beef Casserole with Tomatoes, Red Wine, and Herbs