Dinners
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.
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.
- 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.