Description
Rustic Tuscan-style slow braised beef casserole with hearty vegetables is bold, comforting, and keto-friendly. Try this slow-cooked Italian classic!
Ingredients
2.5 lbs chuck roast or beef shoulder, cut into chunks
2 tbsp olive oil
1 large yellow onion, chopped
2 celery stalks, diced
2 carrots, peeled and sliced
4 garlic cloves, sliced
1 tbsp tomato paste
1 can (14 oz) crushed tomatoes
1 cup dry red wine (Chianti or Cabernet recommended)
2 cups beef broth
2 cups mushrooms (optional)
1 small turnip or 1 cup chopped cauliflower (low-carb substitute for potatoes)
2 sprigs fresh rosemary
1 tsp dried oregano
1 bay leaf
½ tsp sea salt
½ tsp black pepper
Optional: 1 tsp balsamic vinegar (for brightness)
Instructions
Sear the beef: Heat olive oil in a Dutch oven. Sear beef chunks on all sides until browned. Remove and set aside.
Sauté aromatics: In the same pot, add onion, celery, carrots, and garlic. Cook until softened.
Deglaze with wine: Pour in red wine, scraping up browned bits. Simmer 5 minutes.
Build the braise: Stir in tomato paste, crushed tomatoes, oregano, and rosemary. Return beef to the pot. Add mushrooms and turnip. Pour in broth until just covered. Add bay leaf.
Slow cook: Cover and braise in the oven at 325°F for 2.5 to 3 hours, or 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.
Notes
Make it ahead: Casserole tastes even better the next day. Reheat gently on stovetop or in oven.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner, Comfort Food
- Method: Dinner, Lunch, Meal Prep
- Cuisine: American / Low-Carb
Nutrition
- Calories: ~370 kcal