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Ingredients

How to make it

  • Preheat the oven to 200°C/400°F/gas 6.
  • In a large ovenproof pan, on a medium heat, fry the onion, celery, carrot and mushrooms in a little olive oil for 10 minutes.
  • Add the beef to the pan, season with a little salt and pepper and fry for a further 10 minutes.
  • Sprinkle with the flour and stir together
  • add the tomato puree and the crushed garlic and stir again.
  • Add the balsamic vinegar, Worcestershire sauce, water and tinned tomatoes and stir until everything is combined.
  • Cover with a tight fitting lid or a couple of layers of foil and place in the oven for 1½ to 2 hours (or until the meat is tender).

Reviews & Comments 5

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    " It was excellent "
    NadineM ate it and said...
    Jan 26/17 This recipe is fantastic. I used about 3 lbs. of sirloin roast which I cut up (500 g is just a little over a lb.) the double the rest of the ingredients (400 g mushroom is 14 oz, 800 gr plum tomatoes is 28 oz). I heated the oven to 400 degrees but turned it down to 300 and allowed the recipe to simmer for about 6 hours. I did stir once in a while. Served over mashed potatoes. Will be making again.

    I Made It II Slow Cooked Balsamic Beef
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  • capedread 7 years ago
    @ calicooking......never said it was mine dear! where did you read that then??? and if you know Jamie Oliver so well do you not know that he's all for sharing his recipes.........
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  • calicooking 7 years ago
    Unless you are Jamie Oliver, this is NOT your recipe!! This recipe was created by chef Jamie Oliver of England. How did I find this, I was doing a search as I love this recipe so very much and I found it here (don't know why not on his site) but to show this as your own is a crime! Please make credit due where credit should be, otherwise you might have guilt stacking up on your conscience.
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    " It was excellent "
    angelinaw ate it and said...
    Sounds like a winner!
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  • capedread 8 years ago
    doesn't it just!
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    " It was excellent "
    tazoncaffeine ate it and said...
    balsamic vinegar does wonderful things to beef.
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