Can I use a different type of meat for Tuscan Beef Casserole?

Yes, you can use other cuts of meat, such as lamb or pork, to create a variation of the casserole. However, beef provides the most traditional flavor profile for this dish, so it’s recommended for the best results. You could also try lean cuts like sirloin or round steak if you prefer a lower-fat option.

How long does it take to cook Tuscan Beef Casserole in an Instant Pot?

Using an Instant Pot, the cooking time is reduced to around 45 minutes, including browning the beef and cooking the vegetables. After sautéing the beef and vegetables, pressure cook on high for 25 minutes and let the pressure release naturally for 10 minutes.

Can I make Tuscan Beef Casserole ahead of time?

Absolutely! Tuscan Beef Casserole actually tastes better the next day, as the flavors have more time to meld. You can prepare it in advance and store it in the fridge for up to 3 days. It also freezes well, so you can make a large batch and freeze leftovers for later.

How can I make Tuscan Beef Casserole gluten-free?

The recipe is naturally gluten-free when made as instructed. Just make sure the beef stock you use is gluten-free and substitute the cornstarch with a gluten-free thickening agent if needed.

Tuscan Beef Casserole – Easy & Hearty Recipe

Name: Tuscan Beef Casserole
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 600g (21oz) lean stewing beef; 1 large onion, finely chopped; 3 cloves of garlic, crushed; 2 sticks of celery, chopped; 2 large carrots, chopped into large pieces; 4 large mushrooms, sliced; 1 400g (14oz) tin of chopped (diced) tomatoes; 360ml (1.5 cups) beef stock; Pinch of dried mixed herbs; 2 sprigs of fresh thyme; 1 tablespoon of tomato paste (puree); ½ teaspoon of onion powder; 2 tablespoons of balsamic vinegar; 1 439g (15.5oz) can of cannellini or butter beans; 1.5 tablespoons of cornstarch (cornflour); Cooking oil spray (olive oil); Salt and black pepper to season; Fresh parsley for garnish

Description

Tuscan Beef Casserole is a rich, flavorful dish featuring tender beef, hearty vegetables, and creamy white beans. This dish is perfect for family dinners, offering a wholesome, comforting meal with a variety of cooking options like stove top, Instant Pot, or slow cooker.

Ingredients

Scale

600g (21oz) lean stewing beef
1 large onion, finely chopped
3 cloves of garlic, crushed
2 sticks of celery, chopped
2 large carrots, chopped into large pieces
4 large mushrooms, sliced
1 400g (14oz) tin of chopped (diced) tomatoes
360ml (1.5 cups) beef stock
Pinch of dried mixed herbs
2 sprigs of fresh thyme
1 tablespoon of tomato paste (puree)
½ teaspoon of onion powder
2 tablespoons of balsamic vinegar
1 439g (15.5oz) can of cannellini or butter beans
1.5 tablespoons of cornstarch (cornflour)
Cooking oil spray (olive oil)
Salt and black pepper to season
Fresh parsley for garnish

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Instructions

Season the beef with salt and black pepper. Heat a deep pot over medium-high heat, brown the beef in batches, then set it aside.
In the same pot, sauté the onion, garlic, celery, and carrots for a few minutes until softened.
Add balsamic vinegar and a small amount of beef stock to deglaze the pot, scraping up any bits stuck to the bottom.
Return the beef to the pot, and add the mushrooms, chopped tomatoes, tomato paste, herbs, thyme, onion powder, and the remaining beef stock. Stir to combine.
Bring to a boil, then reduce the heat. Cover and simmer for 1 hour and 45 minutes until the beef is tender.
Stir in the white beans for the last 20 minutes of cooking.
Mix cornstarch with a little water to create a slurry. Stir this into the casserole, and cook over medium heat until the sauce thickens.
Adjust seasoning with salt and pepper as needed, and garnish with fresh parsley before serving.

Notes

Ensure the beef is browned in batches to avoid overcrowding the pan.
Feel free to swap the cannellini beans for butter beans or any other preferred white beans.
If using the Instant Pot, pressure cook on high for 25 minutes and allow for natural pressure release.
This casserole can be made ahead and stored in the fridge for up to 3 days, or frozen for later use.
For a gluten-free version, make sure the beef stock and cornstarch are certified gluten-free.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Main Dish
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: N/A
Trans Fat: N/A
Carbohydrates: 34.3g
Fiber: 10.8g
Protein: 43.6g
Cholesterol: 95mg