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Recipes
Balsamic-braised Beef Steak & Roasted Veggies

Braising/Simmering/Pot Roasting

Balsamic-braised Beef Steak & Roasted Veggies

30 min prep

105 min cooking

Serves 4

Difficulty 2/5

The aroma of this hearty, oven-braised beef recipe and slow-roasted veggies is a warm welcome on a cool evening.

Ingredients

2 EACH carrots and parsnips, cut into 1-inch (2.5 cm) pieces 1 cup (250 mL) EACH cubed butternut squash and sweet potato (1-inch/2.5 cm cubes) 1 tbsp (15 mL) EACH balsamic vinegar, olive oil 1 tbsp (15 mL) chopped fresh rosemary (or 1 tsp/5 mL dried, crumbled) Salt and fresh ground pepper ½ EACH sweet red and green pepper, cut into 1-inch (2.5 cm) pieces 2 slices bacon, chopped 1 lb (500 g) Boneless Beef Blade Simmering Steak (or 1¼ lb/625 g Bone-in), 1 inch (2.5 cm) thick Salt and fresh ground pepper 2 medium onions, diced 2 cloves garlic, minced ¼ tsp (1 mL) dried thyme 1½ cups (375 mL) beef broth 3 tbsp (45 mL) balsamic vinegar, divided 2 bay leaves 2 tbsp (30 mL) cornstarch

Get Ingredients

Directions

1. Roasted Vegetables: Combine carrots, parsnips, squash and sweet potato in a large bowl. Add balsamic vinegar, olive oil, rosemary and ¼ tsp (1 mL) each salt and pepper; toss to coat. Spread in a single layer on a rimmed baking sheet or shallow roasting pan and roast in bottom third of 425°F oven for 15 minutes. Reduce oven temperature to 325°F and continue roasting vegetables for about 1 hour. 2. Braised Beef: Meanwhile, cook bacon in a Dutch oven or sauté pan with lid over medium-high heat, stirring, for about 5 minutes or until crisp; transfer bacon to a bowl and set aside. 3. Cut steak into 4 equal pieces and pat dry with paper towel. Season all over with salt and pepper to your taste. Add to bacon drippings in pot and brown for 2 to 3 minutes per side. Transfer to bowl with bacon and set aside. Reduce heat to medium and add onions, garlic and thyme to pot; cook, stirring occasionally, for about 8 minutes or until onions are soft and golden brown. Stir in 2 tbsp (30 mL) of vinegar, scraping up brown bits stuck to pot. 4. Stir in broth and bay leaves; bring to a simmer. Return bacon and steaks with accumulated juice to pan; cover and simmer in oven on rack above vegetables for about 1¼ hours or until meat is fork tender. 5. Stir red and green peppers into vegetables and roast for about 15 minutes until vegetables are browned and tender. Remove vegetables from the oven and keep warm if they’re tender before beef is ready. Season with salt and pepper to taste. 6. Transfer steaks to cutting board. Return pot of sauce to medium heat on the stove top and return to a simmer. Stir cornstarch with remaining 1 tbsp (15 mL) vinegar and stir into pot. Boil, stirring, for about 2 minutes or until thickened and glossy. Discard bay leaves. Season sauce with salt and pepper to taste. Slice steaks across the grain and serve with sauce and roasted vegetables.

Tip

If a blade steak is not available, buy a boneless blade roast and cut crosswise into 1-inch (2.5 cm) slices, discarding string (you can freeze extra for another use). Once untied, the slices will separate into smaller pieces so you may have more than 4 and can skip slicing steaks before serving.

How to Cook It

Braising/Simmering/Pot Roasting

Cuts Used in This Recipe

Balsamic-braised Beef Steak & Roasted Veggies

Steaks

Blade Simmering Steak

Chuck Roll

Boneless Bottom Blade Pot Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.