Balsamic beef can be served on its own, or over rice or pasta. A green salad or vegetable makes the perfect side dish. It’s lighter than a hearty beef stew, with the fresh flavors of tomatoes and balsamic.
2 pounds round steak or cube steak, cut into 1 inch pieces
2 cans diced tomatoes
1 medium onion, thinly sliced (not chopped)
4 garlic cloves
1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn’t have caramel coloring)
1 tbsp olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
Ground black pepper and salt, to taste
Pour the olive oil on the bottom of the slow cooker. Salt and pepper the beef and add it to the slow cooker. Placed sliced onion on top of the beef, and sprinkle on the dried herbs evenly. Add the garlic cloves. Pour in the vinegar and top with the tomatoes.
Cook on high for 4 hours or low 6 to 8 hours. Serve over whole wheat angel hair pasta or long grain brown rice.
Nutritional Analysis: One serving equals: 200 calories, 7g fat, 218mg sodium, 9g carbohydrate, 1g fiber, and 26g protein