Description
A rich, slow-braised beef casserole with a tomato-herb sauce that embodies rustic Italian flavors.
Ingredients
Scale
- 2 lbs Beef chuck
- 28 oz Crushed tomatoes
- 4 cloves Garlic, minced
- 2 sprigs Fresh rosemary
- 1 Onion, chopped
- 2 Carrots, diced
- 2 Celery stalks, diced
- 2 tbsp Tomato paste
- 2 cups Beef broth
- 2 tbsp Olive oil
- 1 Bay leaf
- 1 tsp Dried thyme
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Season beef generously with salt and pepper, then sear in a hot pot until deeply browned; set aside.
- Sauté onion, carrots, and celery in the same pot until softened.
- Add minced garlic and tomato paste; cook until rich and fragrant.
- Deglaze the pot with a splash of beef broth, scraping up any browned bits.
- Add crushed tomatoes, remaining beef broth, fresh herbs, and return the seared beef to the pot.
- Cover the pot and bake in a preheated oven at 325°F (165°C) until the beef is fork-tender and the sauce has thickened, about 3 hours.
- Finish with chopped fresh parsley and let rest briefly before serving.
Notes
- For best results, use high-quality beef chuck.
- Feel free to add other vegetables like bell peppers or mushrooms.
- This dish pairs well with crusty bread or polenta.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg