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
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.
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Cover and cook on high until beef is tender, 4 to 6 hours.
Serve sprinkled with Parmesan cheese.
Servings: 6
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