Low-Braised Balsamic Cranberry Beef: Your New Go-To Comfort Meal Recipe

Introduction

This Low-Braised Balsamic Cranberry Beef is a comforting meal perfect for cozy dinners. Tender beef slow-cooked with a rich blend of balsamic vinegar, cranberry, and aromatic herbs creates a delicious, hearty dish your family will love.

Ingredients

• 1 tablespoon olive oil
• 1 (2-3 pound) beef roast (such as chuck, round, brisket, etc.)
• 1 large onion, sliced
• 2 tablespoons tomato paste
• 4 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups beef broth
• 1/4 cup balsamic vinegar
• 1/2 cup cranberry sauce (optional)
• 2 tablespoons soy sauce
• 4 tablespoons maple syrup or brown sugar
• 1 tablespoon Worcestershire sauce
• 1 cup cranberries (fresh or frozen)
• 1 pound carrots, peeled and sliced (or baby carrots)
• 2 tablespoons cornstarch + 2 tablespoons water (optional)

Instructions

1. Step 1: Preheat your oven to 275°F (140°C).
2. Step 2: Heat olive oil in a large oven-safe pan or Dutch oven over medium heat. Brown the beef roast on all sides, then remove and set aside.
3. Step 3: Add sliced onion to the pan and sauté until tender, about 5 minutes.
4. Step 4: Stir in tomato paste, garlic, thyme, rosemary, and red pepper flakes. Cook for about 1 minute until fragrant.
5. Step 5: Pour in beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce. Stir well to combine.
6. Step 6: Return the beef to the pot. Add carrots and cranberries, then cover tightly with a lid or foil.
7. Step 7: Transfer the pot to the oven and braise for 3-4 hours, or until the beef is fork-tender. Alternatively, cook on the stovetop by bringing to a boil, then simmering covered for 3-4 hours. For a slow cooker, cook LOW for 8-10 hours or HIGH for 4-6 hours.
8. Step 8: Once cooked, remove the beef and shred or slice it.
9. Step 9: (Optional) Skim off any fat from the cooking liquid. Mix cornstarch with water and stir into the pot. Simmer on the stove until the sauce thickens.
10. Step 10: Serve the beef with carrots, cranberries, and the thickened sauce.

Tips & Variations

• Use fresh herbs if possible for a brighter flavor, but dried herbs work well too. Adjust red pepper flakes to control heat.
• Swap maple syrup with brown sugar for a different sweetness profile.
• For a thicker sauce without cornstarch, simmer the cooking liquid uncovered until it reduces.
• Add potatoes or parsnips along with the carrots for a heartier stew.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, cuts like chuck, brisket, or round work best because they become tender during slow braising. Avoid lean cuts that can dry out.

Is cranberry sauce necessary, or can I skip it?

Cranberry sauce adds sweetness and depth, but it’s optional. You can leave it out or replace it with an equal amount of additional maple syrup or brown sugar if preferred.

Low-Braised Balsamic Cranberry Beef: Your New Go-To Comfort Meal Recipe

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4.6 from 56 reviews

This Low-Braised Balsamic Cranberry Beef recipe offers a rich and comforting meal perfect for slower cooking days. Tender beef roast is slow-braised in a flavorful mixture of balsamic vinegar, beef broth, and cranberry sauce, creating a tangy-sweet sauce punctuated with fresh cranberries and aromatic herbs. Carrots add a subtle sweetness and texture, while optional thickening with cornstarch ensures a luscious finish. Ideal for a cozy dinner, this dish pairs excellent with mashed potatoes or crusty bread.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasonings

• 1 tablespoon olive oil
• 1 (2-3 pound) beef roast (such as chuck, round, brisket)
• 1 large onion, sliced
• 2 tablespoons tomato paste
• 4 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1/2 teaspoon red pepper flakes (optional)

Liquids and Sauces

• 2 cups beef broth
• 1/4 cup balsamic vinegar
• 1/2 cup cranberry sauce (optional)
• 2 tablespoons soy sauce
• 4 tablespoons maple syrup or brown sugar
• 1 tablespoon Worcestershire sauce

Produce

• 1 cup cranberries (fresh or frozen)
• 1 pound carrots, peeled and sliced (or baby carrots)

Thickening Agent (Optional)

• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Preheat Oven and Sear Beef: Preheat your oven to 275°F (140°C). Heat olive oil in a large oven-safe pan or Dutch oven over medium heat. Sear the beef roast until browned on all sides to lock in the flavors, then remove and set aside.
2. Sauté Onions and Aromatics: In the same pan, add the sliced onion and sauté until tender, about 5 minutes. Stir in tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes. Cook for about 1 minute until fragrant.
3. Add Liquids and Combine: Pour in beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce. Stir well to combine all ingredients evenly.
4. Return Beef and Add Vegetables: Place the seared beef back into the pot. Add carrots and cranberries around the beef. Cover the pot tightly with a lid or foil to retain moisture.
5. Braise the Beef: Transfer the covered pot to the oven and braise for 3-4 hours, until the beef is fork-tender. Alternatively, you may cook it on the stovetop by bringing it to a boil, then simmering covered for 3-4 hours, or use a slow cooker on LOW for 8-10 hours or HIGH for 4-6 hours.
6. Shred or Slice Beef: After cooking, remove the beef from the pot and shred or slice it according to preference.
7. Optional Sauce Thickening: Skim any fat from the surface of the cooking liquid. Mix cornstarch with water to create a slurry, stir it into the pot, then simmer on the stove until the sauce thickens to your desired consistency.
8. Serve: Serve the tender beef with carrots, cranberries, and the rich thickened sauce for a hearty and satisfying meal.

Notes

• This recipe works with various cuts of beef suitable for braising like chuck, brisket, or round roast.
• If fresh cranberries are unavailable, frozen can be used with the same results.
• For a sweeter sauce, increase the maple syrup or brown sugar slightly.
• To make this dish gluten-free, use tamari instead of soy sauce and check Worcestershire sauce labels.
• Leftovers keep well refrigerated for 3-4 days and freeze nicely for up to 3 months.
• Serve over mashed potatoes, polenta, or with crusty bread to soak up the delicious sauce.

Keywords: braised beef, balsamic beef, cranberry beef roast, comfort food, slow-cooked beef, holiday beef recipe