Balsamic braised beef

Balsamic braised beef

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(5 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins Plus marinating

Easy

Serves 8
Make weekend entertaining a simple yet satisfying affair with this Italian-inspired recipe

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal408
  • fat17g
  • saturates7g
  • carbs9g
  • sugars8g
  • fibre1g
  • protein56g
  • salt0.64g
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Ingredients

  • 2kg stewing beef, cut into large chunks
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 250ml bottle balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 300ml beef stock
  • 3 garlic clove, crushed
  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 5 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 1 tbsp cornflour mixed with a little water (optional)

Method

  1. Tip the beef into a bowl, then pour over the balsamic vinegar. Mix well, then leave to marinate in the fridge for 1 hr.

  2. Heat oven to 180C/fan 160C/gas 6. Put the beef stock, garlic, onion, carrots and herbs into a casserole dish with the beef and its marinade. Mix everything together, cover, then place in the oven. Cook for 2½ hrs until the beef is really tender, then leave to cool slightly.

  3. Tip the beef into a colander with a bowl underneath to catch the juices. Tip the liquid back into the casserole then, on the hob, bring to the boil until it starts to become a syrupy gravy. If you prefer your gravy thicker, add the cornflour and simmer, stirring, for 1 min more. Return the beef to the sauce and serve. Can be frozen for up to 1 month.

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Comments (5)

Andyt2120's picture

This was awful. Followed the recipe exactly. As others say, far to much vinegar and the flavour of the whole dish was not nice. Did enough for two days but that bad the remains went in the bin. Wasted some nice beef on this dish.

harrish's picture
5

Loved this recipe. I like balsamic and didnt find it at all overpowering as others have - I did half all the quantities but used a full knorr beef stock pot with only 150ml of water so that may have helped increase the 'beefiness'! Even with half quantities it easily fed 5

jlowe13's picture
1

Although I like balsamic vinegar, the flavours in this dish weren't to my taste - not sure if it was the carrots with balsamic. I'd substitute them with something else, may be peppers and courgettes, if I made this again.

fayeinmuscat's picture
1

Far too much vinegar, had to drain off most of the juices and make a gravy to add to the meat then cook for a further 20-25 mins to try and reduce the taste of vinegar. Not recommended!

anan24's picture
1

Tried this recipe but found the amount of balsamic vinegar was
too overpowering and made the dish taste bitter. Will try again
but will reduce the balsamic to a few table spoons.

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