Balsamic Braised Beef


    • 1-1/2 pounds lean beef (lean stew meat, eye of the round roast, rump roast, etc)
    • 1 large onion, peeled & diced
    • ⅓ cup balsamic vinegar
    • 2 tablespoons tomato paste
    • 2 bay leaves
    • 1-2 tablespoons instant granulated tapioca (optional thickener)
  1. Ideal Slow Cooker Size: 4-Quart
  2. Season the beef with salt and pepper. (Or my favorite, Montreal Steak Seasoning.)
  3. Place in the slow cooker with onions, balsamic vinegar, tomato paste, bay leaves and tapioca, if using.
  4. Cover and cook on LOW until meltingly tender, 8 to 10 hours. (This will vary depending on the size of your slow cooker, size of beef, and how hot your slow cooker cooks.)
  5. To cook in the oven instead, add in a cup of water, cover and bake at 250F degrees for 6-8 hours or until beef is meltingly tender. Add in a little more water if the beef starts to dry out.
  6. Taste, season with salt and pepper and serve hot with your chosen accompaniments.

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