Bœuf en Sauce Balsamique Miel (Original video)

This recipe features tender beef in a balsamic and honey glaze, served with small whole potatoes. It's a slow-cooked dish that results in a flavorful and comforting meal.

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Ingredients:

• beef (cubed)
• olive oil
• butter
• red onion (sliced)
• balsamic vinegar
• 1 small container (approx. 2-3 tablespoons) concentrated tomato paste
• beef broth
• honey
• potatoes (small, whole)
• parsley (chopped)

Instructions:

1. Sear the Beef: Add olive oil and butter to a pan over high heat. Once the butter has melted and the oil is shimmering, add the cubed beef to the pan. Sear the beef on all sides until browned, approximately 1 minute per side. Remove the seared beef from the pan and set aside.
2. Sauté the Onions: Add sliced red onions to the same pan, using the rendered fat from the beef. Sauté the onions over medium-high heat until softened and slightly caramelized. Deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom. Add the concentrated tomato paste and stir to combine. Cook for about 5 minutes, allowing the onions to become glazed.
3. Combine and Simmer: Return the seared beef to the pan with the onions and balsamic glaze. Sprinkle some seasoning over the beef. Pour in beef broth until the beef is mostly submerged. Add a small amount of honey to the pot to balance the acidity and add sweetness. Stir everything together and bring the mixture to a simmer.
4. Slow Cook: Cover the pan with a lid. Reduce the heat to medium-low. Let the beef simmer for 1 hour and 30 minutes to 2 hours, or until the beef is very tender and easily shreds.
5. Add Potatoes: After the initial simmering time, uncover the pot. Add the small, whole potatoes to the beef and sauce. Cover the pot again and continue to cook on medium-low heat for another 45 minutes to 1 hour, or until the potatoes are tender.
6. Finish and Serve: Once the beef is fall-apart tender and the potatoes are cooked through, uncover the pot. The sauce should have thickened nicely. Garnish generously with chopped fresh parsley and serve hot.