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Rustic Tuscan-Style Braised Beef Casserole with Vegetables and Herbs Recipe

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This recipe for Rustic Tuscan-Style Braised Beef Casserole with Vegetables and Herbs is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2.5 lbs chuck roast/ beef shoulder, chunks
2 Tbsp olive oil
1 large yellow onion, chop
2 celery stalks, dice
2 carrots, peeled and slice
4 garlic cloves, slice
1 Tbsp tomato paste
1 can (14 oz) crushed tomatoes
1 cup dry red wine (Chianti or Cabernet)
2 cups beef broth
2 cups mushrooms (opt)
1 small turnip or 1 cup chopped cauliflower (low-carb substitute for potatoes)
2 sprigs fresh rosemary
1 tsp dried oregano
1 bay leaf
˝ tsp sea salt
˝ tsp black pepper
Opt: 1 tsp balsamic vinegar

Sear beef: Heat olive oil in Dutch oven. Sear beef chunks on all sides until browned. Remove and set aside.
Sauté aromatics: In same pot, add onion, celery, carrots, and garlic. Cook until softened.
Deglaze with wine: Pour in red wine, scraping up browned bits. Simmer 5 min.
Build the braise: Stir in tomato paste, crushed tomatoes, oregano, and rosemary. Return beef to pot. Add mushrooms & turnip. Pour in broth until just covered. Add bay leaf.
Slow cook: Cover and braise in oven at 325°F for 2.5-3 hours until beef is fork-tender.
Final seasoning: Discard bay leaf. Adjust salt and pepper. Optional: stir in balsamic vinegar. Rest 10 minutes before serving.
Serve: Ladle over cauliflower mash, polenta, or enjoy solo with crusty bread or greens.
Directions:
Directions:

 

 

 

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