Slow-Cooked Beef in Balsamic

: SERVES 4

This dish brings together tender beef, slow- cooked to perfection, with the deep, complex notes of balsamic vinegar, creating a succulent and hearty meal. The perfect Sunday evening dinner and a family favourite in my household.

INGREDIENTS

• 1kg Braising Steak, cut into chunks
• 3 Tablespoons Gluten-free Plain Flour, seasoned with 1 teaspoon sea salt and black pepper.
• 2 Tablespoons Olive Oil
• 1 Red Onion, peeled and diced
• 250g Chestnut Mushrooms, quartered
• 3 Carrots, peeled and cut into large chunks
• 200ml Balsamic Vinegar
• 2 Tablespoons Sundried Tomato Paste
• 1 Litre Knorr© Gluten-free Beef Stock
• 1⁄2 Teaspoon Dried Thyme
• 1 Teaspoon Garlic Powder
• Salt and Pepper, to taste
• 1 Teaspoon Sugar

OPTIONAL INGREDIENTS

• 125g Cooked Wholegrain Rice, per serving
• 60g Steamed Green Beans, per serving
• Fresh Parsley, finely chopped

DIRECTIONS

Preheat the oven at 170°C (Gas Mark 3).

Toss the beef chunks in the seasoned gluten-free flour until well coated.

Heat the olive oil in a large heavy based casserole pot over medium-high heat.

Sear the beef chunks in batches until browned on all sides, about 3-4 minutes per side. Transfer the seared beef to a bowl.

In the same pot, add the chopped carrots and diced red onion and cook until softened, about 5 minutes.

Add the quartered chestnut mushrooms and cook for another 3-4 minutes until they begin to brown.

Add the beef back into the pot along with the dried thyme, garlic powder and balsamic vinegar. Mix well to combine and let the vinegar cook down for 1-2 minutes, stirring continuously.

Add the sundried tomato paste, mix well then carefully pour in the beef stock. Pop the oven proof lid on and bring to the boil. Once boiling, carefully place the casserole pot in the oven.

Set the timer for 2.5 hours. After an hour of cooking, carefully remove from the oven and stir the beef, the sauce will be getting thicker. If too thick, add more stock. Place back into the oven for a further hour or so until the beef is tender and falling apart.

Once cooked, taste and adjust seasoning if necessary.

Serve the slow-cooked beef with the cooked rice and vegetables in bowls, drizzling with the rich balsamic sauce.

Garnish with fresh parsley if desired.