The splash of balsamic vinegar adds polish to a rich beef sauce. Look no further than your favourite short pasta to go with it.
Ingredients:
1-1/2 lb (680 g) stewing beef cubes
1 tbsp (15 mL) vegetable oil
1 small onion, chopped
1 tbsp (15 mL) dried rosemary
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) stewed tomatoes
2 tbsp (30 mL) balsamic vinegar or red wine vinegar
1/4 cup (60 mL) grated Parmesan cheese
Preparation:
Trim and cut beef into 1-inch (2.5 cm) cubes. In large skillet, heat oil over medium-high heat; brown beef, in batches. Using slotted spoon, transfer to slow cooker.
Drain fat from skillet. Cook onion, rosemary, salt and pepper over medium-low heat, stirring occasionally, until softened, about 4 minutes. Add to slow cooker.
Add 1/4 cup water to skillet; bring to boil, scraping up browned bits. Add to slow cooker along with tomatoes and vinegar.
Cover and cook on high until beef is tender, 4 to 6 hours.
Serve sprinkled with Parmesan cheese.
Servings: 6
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
258
28 g
12 g
4 g
9 g
2 g
59 mg
557 mg
-
10%
24%
9 %
22%
7%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
258
28 g
12 g
4 g
9 g
2 g
59 mg
557 mg
-
10%
24%
9 %
22%
7%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
258
28 g
12 g
4 g
9 g
2 g
59 mg
557 mg
-
10%
24%
9 %
22%
7%
