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Quick Tuscan Beef Casserole Recipe

Quick Tuscan Beef Casserole Recipe: Comfort Food in a Snap

This Quick Tuscan Beef Casserole brings soul-warming comfort food to your table in under an hour, featuring tender beef and colorful veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs Beef Stew Meat Substitute with ground beef for quicker cooking.
  • 2 tbsp Olive Oil Can use vegetable oil if preferred.
  • 1 medium Onion Choose yellow or white for a milder flavor.
  • 3 cloves Garlic Fresh garlic is best, but garlic powder can work.
  • 1 cup Red and Yellow Bell Peppers Substitute with green peppers for bolder taste.
  • 1 medium Carrot Replace with parsnip for a unique twist.
  • 1 medium Zucchini Yellow squash is a great alternative.
  • 1 can (14.5 oz) Diced Tomatoes Fresh tomatoes can also be used.
  • 1 cup Beef or Vegetable Broth Opt for vegetable broth for a vegetarian version.
  • 1 tbsp Dried Rosemary Use Italian seasoning as a substitute.
  • 1 tbsp Dried Thyme
  • 1 tbsp Dried Oregano
  • 1 tsp Crushed Red Pepper Flakes Optional for a touch of heat.
  • to taste Salt
  • to taste Black Pepper
  • ½ cup Heavy Cream Use half-and-half for a lighter version.
  • ½ cup Parmesan Cheese Plant-based cheese alternative suitable for vegans.
  • to garnish Fresh Parsley Optional for a finishing touch.
  • as needed Pasta, Rice, or Crusty Bread Choose your preference to serve with.

Equipment

  • Large skillet or Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef on all sides for about 3-4 minutes; remove and set aside.
  3. In the same skillet, add diced onion and minced garlic, sauté for about 2-3 minutes until translucent. Add bell peppers, then carrots and zucchini, cooking another 3 minutes.
  4. Stir in canned diced tomatoes and one cup of broth, then add herbs and crushed red pepper flakes. Adjust seasoning with salt and pepper.
  5. Return the browned beef, stir to combine, cover, and let simmer on low for 20-25 minutes.
  6. Remove the lid and stir in ½ cup of heavy cream. Let simmer uncovered for another 5 minutes until slightly thickened.
  7. Sprinkle with Parmesan cheese and garnish with fresh parsley if desired, serve over pasta, rice, or with bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Store cooled casserole in an airtight container for up to 3 days. Freeze in airtight containers for up to 3 months. Reheat by thawing overnight and warming in a skillet.

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