Capture a taste of Italy with this delicious beef dish!
Cubed chunks of hearty beef are topped with tomatoes, onions, Italian herbs, and balsamic vinegar, and then slow cooked in this savory dish. It contains less carbs then a pasta dish, but allows you to enjoy all of the Italian flavors.
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.
Here are some other slow cooker beef recipes you might enjoy:
Slow Cooker Mexican Shredded Beef
Slow Cooker Classic Pot Roast
Slow Cooker Beef Tips
Slow Cooker Balsamic Beef
Ingredients
- 2 pounds round steak or cube steak, cut into 1 inch pieces
- 29 ounces diced tomatoes cans
- 1 onion medium, thinly sliced (not chopped)
- 4 garlic cloves minced
- 1/2 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- 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.
Nutrition Information
Have you made this recipe?
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Do we drain the diced tomatoes, or put the juice in as well?
Terran, I left in the juice.
What would the cook time be for low?
Linda, 6-8 hours for low. If it goes a little bit over that, you don't need to worry.
Can you cook this on low for a longer amount of time? If so, how long?
Cheryl, You can cook it for 6 to 8 hours on low. If it goes a little over that, you don't need to worry.
don't have a slow cooker, is there an alternate way of cooking this 🙂
Susan, You can cook it on the stovetop or in a dutch oven in the stove on low for 4 hours covered. Use additional liquid.
Your comment on ensuring that the vinegar has no gluten puzzles me. Balsamic vinegar is made from grapes. The color of the grape is not the issue. Balsamic vinegars are aged in barrels that have been coated with flour. That is the issue. Sometimes the flour use to coat the barrel can contaminate the batch. A person with a true diet restrictions prohibiting gluten should always be wary of possible contamination with balsamic; regardless of color, the chance is there.
I discovered that my slow cooker insert had a small hairline fracture. I had no plan B for dinner, so I decided to cook it in the oven with my cast iron dutch oven. I used the recipe as is, set the oven for 325 and cooked it for 2 hours. Once complete, I took approx 1.5 cups of broth, added a some Napa Cabernet Sauvignon, butter and flur to make a light gravy in my BlendTec and folded it back into the dutch oven. Absolutely amazing!
Are you meant to stir it, or just leave it until it had finished cooking
Alex, You do not need to stir once everything is in the slow cooker and cooking.
Made this last night and my family LOVED it! I can’t wait to make more of your recipes. Thank you!
We’re so happy that you enjoyed our recipe! Thanks for sharing. 🙂
Could you swap the beef for chicken?
Kim, Definitely! 🙂
Do you think doing chicken would alter the cook time?
Kim, The time should be approximately the same. 🙂
I made this last night. Delicious!
Can I do this with a beef roast instead of cubed beef? Would thy change cooking time or anything?
Great question, Diane! You can use a whole beef roast instead of cubed. The cooking time should remain about the same, but on the longer side of the time suggestions. For example, when it says 6 to 8 hours, it will probably take closer to 8!
Do you put the garlic in whole? sliced? diced?
Hi Kristin, the garlic should be minced!
If I use half the serving size (1lb) how long do I cook on low for? Thx!
It should still be cooked for the same amount of time.
Shouldn’t you brown the beef first?
Erin, You certainly can. If you do, I recommend dreading the pieces in flour then brown in a small amount of canola oil.