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Balsamic braised beef

Balsamic braised beef

A star rating of 2.5 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal408
fat17g
saturates7g
carbs9g
sugars8g
fibre1g
protein56g
low insalt0.64g
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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.

Recipe from Good Food magazine, April 2008

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A star rating of 2.5 out of 5.7 ratings
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