The splash of balsamic vinegar adds polish to a rich beef sauce. Look no further than your favourite short pasta to go with it.
- Portion size 6 servings
- Credits : Canadian Living New Slow Cooker Classics
- 1 1/2 lb stewing beef cubes
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 tablespoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can stewed tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1/4 cup grated Parmesan cheese
MethodTrim 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.
Nutritional facts Per serving: about
- Sodium 557 mg
- Protein 28 g
- Calories 258.0
- Total fat 12 g
- Cholesterol 59 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 24.0
- Folate 7.0
- Calcium 10.0
- Vitamin A 9.0
- Vitamin C 22.0