Balsamic Beef

4.84 from 6 votes

The balsamic beef with potatoes, sauce, and vegetables is a classic Sunday roast slowly cooked in a Dutch oven.

Prep Time10

Cook Time3 15

Total Time3 25

Course: Beef, Pork and Lamb

Cuisine: German

Servings: servings

Calories: 615kcal

Author: Adina

Preparations: Flour the beef and tap it gently to remove the excess flour. Quarter the onion.
2 lbs roasting beef/ 1 kg + 1 tablespoon all-purpose flour + 1 onion
Sear the beef: Melt the butter in the Dutch oven. Brown the meat on all sides until nicely seared. Add the onion pieces halfway through and cook them with the meat, turning regularly to prevent burning. Once the meat is browned, pour in the vinegar and let it simmer until it has completely evaporated.
3 tablespoons butter + beef + onion + ½ cup balsamic vinegar/ 125 ml
Simmer balsamic beef: Sprinkle the meat with salt and pepper, add stock and cream. Put on the lid, turn the heat down to very low, and simmer the meat for 3 hours. During the last hour of cooking time, start preparing the side dishes.
fine sea salt and black pepper + 1 ¾ cup beef stock/ 400 ml + 1 cup heavy cream/ 230 ml
Thicken the gravy: Remove the meat from the sauce. To thicken the sauce, mix 1 or 2 tablespoons of cornstarch with enough cold water to make a smooth paste, then stir it into the sauce. This step is optional if you prefer a thicker sauce.
1½ tablespoon cornstarch
Rest the roast for about 10 minutes before slicing. Serve immediately with boiled potatoes, carrots and peas or any other side dishes you prefer.

Use a Dutch oven (the Amazon affiliate link opens in a new tab) that fits the roast snugly to keep the beef well-submerged in the cooking liquid.