Balsamic braised beef

Balsamic braised beef

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(5 ratings)


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Cooking time

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

Skill level



Serves 8

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

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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  • 2kg stewing beef, cut into large chunks
  • 250ml bottle balsamic vinegar
  • 300ml beef stock
  • 3 garlic cloves, crushed
  • 1 onion, roughly chopped
  • 3 carrots, roughly chopped
  • 5 thyme sprigs
  • 1 bay leaf
  • 1 tbsp cornflour mixed with a little water (optional)

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  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.

Recipe from Good Food magazine, April 2008

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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
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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
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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
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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
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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.