Name: Balsamic braised beef
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Italian
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)

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Balsamic braised beef

Balsamic braised beef

James Martin

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Serves 8

Easy

Prep: 20 mins

Cook: 2 hrs and 30 mins

Plus marinating

A star rating of 2.5 out of 5.7 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal408
fat17g
saturates7g
carbs9g
sugars8g
fibre1g
protein56g
salt0.64g

low

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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