Slow-Roasted Balsamic Beef with Red Cabbage

By October 24, 2016

The slow-cooker does all the work for you! Add your stew beef and shredded cabbage, and a few hours later dinner is on the table. Serves well with some mashed potatoes (toss in some cauliflower, turnips or rutabaga for a funkier mash.)

 1/2 white onion, sliced into half moons
 1/2 tsp salt
 1 pkg stew beef, rinsed and patted dry
 1/4 cup balsamic vinegar
 2-3 tbsp Worcestershire sauce
 2-3 tbsp maple syrup
 1/2 head shredded red cabbage (4-6 cups)
 Serves well with creamy mashed potatoes or other root veggies (turnips, kohlrabi, rutabaga, etc.)
1

Into the bottom of a slow-cooker, scatter your onion slices.

2

Set the beef on top of the onions, and sprinkle on the salt.

3

Splash on top your balsamic vinegar, Worcestershire sauce and maple syrup. Cover and cook on low for 6 hours.

4

When there are two hours left, add your shredded purple cabbage and recover. For the last 30 minutes, remove the lid and stir well to allow some of the liquid to evaporate.

5

Serve on top or alongside mashed potatoes or our Turnip Mashed Potatoes.

Ingredients

 1/2 white onion, sliced into half moons
 1/2 tsp salt
 1 pkg stew beef, rinsed and patted dry
 1/4 cup balsamic vinegar
 2-3 tbsp Worcestershire sauce
 2-3 tbsp maple syrup
 1/2 head shredded red cabbage (4-6 cups)
 Serves well with creamy mashed potatoes or other root veggies (turnips, kohlrabi, rutabaga, etc.)

Directions

1

Into the bottom of a slow-cooker, scatter your onion slices.

2

Set the beef on top of the onions, and sprinkle on the salt.

3

Splash on top your balsamic vinegar, Worcestershire sauce and maple syrup. Cover and cook on low for 6 hours.

4

When there are two hours left, add your shredded purple cabbage and recover. For the last 30 minutes, remove the lid and stir well to allow some of the liquid to evaporate.

5

Serve on top or alongside mashed potatoes or our Turnip Mashed Potatoes.

Slow-Roasted Balsamic Beef with Red Cabbage

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