Balsamic braised beef

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)

Description

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.