Balsamic braised beef

Balsamic braised beef

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(4 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

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 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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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.