Balsamic braised beef--Recipes For Dinner

Balsamic braised beef

Ingredients

2kg stewing beef, cut into large chunks
250ml bottle balsamic vinegar
300ml beef stock
3 garlic clove, 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

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.

3.  Cook for 2½ hrs until the beef is really tender, then leave to cool slightly.

4. 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.