Since it’s the beginning of fall (even though the temperatures have remained pretty warm) I like to find things that I can make in my crock-pot, especially for Sunday dinners. I usually love making different kinds of soups especially on those bitter cold days, but my son is not a huge fan of soup so I try and find a happy medium.
This week I decided to try a Tuscan Beef Casserole, but I think it turned out more like a stew. In the past when I’ve used stewing beef I have’t had the most success..usually it turns out dry or tough even when I’ve cooked it in the crock pot for hours. This time it turned out perfect, it was juicy, flavorful and melted in your mouth. I did use lean stewing beef so I am not sure if that made a difference or not. I seasoned the beef with salt and pepper and cooked in two batches until lightly browned. I added onion, garlic, carrots and celery and cooked until soft and then placed the meat and veggies in the crock pot. Next, I added in some balsamic vinegar, beef stock, baby bella mushrooms, diced tomatoes, tomato paste and fresh thyme. It’s that simple to put together and then just cook for about 8 hours. During the last hour I also added cannellini beans and fresh parsley. I decided to pair it with homemade mashed potatoes which was the perfect addition! It was a tasty and hearty meal but the only bad thing was there were no leftovers so I’ll be making double next time!