Balsamic braised beef
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 8
Ingredients
- 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)
Method
- STEP 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.
- STEP 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.
- STEP 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.
