One pot balsamic beef braise

This one-pot balsamic beef braise from our friends at Australian Beef is slow-cooked until meltingly tender, with carrots, mushrooms, and a balsamic finish. Perfect for cosy nights in, it’s delicious served with cauliflower rice, steamed greens, and a sprinkle of fresh parsley.

At a glance

2 hours

15 minutes

Ingredients

900g chuck or blade steak, fat trimmed, cut into 4cm pieces
2 tbsp plain flour
2 tbsp olive oil
1 red onion, thinly sliced
2 celery stalks, roughly chopped
3 carrots, peeled and chopped
¼ cup (60ml) balsamic vinegar
¼ cup tomato paste
2 tbsp brown sugar
1½ cups (375ml) salt-reduced beef stock
250g brown mushrooms, thickly sliced
1 bunch English spinach, trimmed and roughly chopped
Cauliflower rice, steamed green beans, and chopped parsley, to serve

Method

Place beef and flour in a snap-lock bag, season well, and shake to coat.
Heat half the oil in a large casserole over medium-high heat. Brown the beef in batches for 3–4 minutes, adding extra oil as needed. Transfer to a plate.
In the same pan, add the remaining oil along with onion, celery, and carrots. Cook for 3–4 minutes until softened.
Return beef to the pan. Add balsamic vinegar, tomato paste, brown sugar, and beef stock. Stir, bring to the boil, then reduce to low. Cover and simmer gently for 1¼–1½ hours.
In the last 30 minutes, add mushrooms and remove the lid so the sauce reduces slightly. Stir in spinach just before serving and season to taste.
Spoon over cauliflower rice with steamed beans and scatter with parsley.

Tips

Gravy beef works just as well — ask your butcher to dice it for you.
Make ahead and freeze. Reheat and serve with mash, rice, pasta, couscous, or greens for an easy winter meal.

Original Recipe – Australia Beef