Steak Bites with Garlic, Rosemary & Honey Balsamic Directions:
Add the beef, balsamic vinegar, soy sauce, ketchup, honey, garlic, rosemary, pepper, butter, and seasoned salt to a 7-quart slow cooker. Stir to coat the beef.
Cover and cook on HIGH for 3 hours or on LOW for 6 to 8 hours, until the beef is fork-tender.
Spoon 3 tablespoons of the cooking liquid into a small bowl and let it cool slightly. Whisk in the cornstarch until smooth. If the mixture is too thick to pour, whisk in a little more cooking liquid.
Stir the cornstarch mixture and brown sugar into the slow cooker. Cover and cook for 1 more hour on the same setting, until the sauce thickens enough to coat the beef.
Remove the rosemary stems. Serve the steak bites hot with the sauce spooned over them.
Practical Woman's Secret
Whisk the cornstarch into the reserved liquid before adding it to the slow cooker. Pour it in while stirring so the sauce thickens evenly without clumps.
Serving and Storage
Serve over egg noodles or mashed potatoes, with fresh parsley if desired. Refrigerate leftover beef and sauce together in a shallow, airtight container within 2 hours. Use within 3 to 4 days and reheat to 165°F.
Nutrition Information
Estimated per serving: ⅙ of the beef and sauce, excluding sides and optional parsley
Calories: 675 kcal
Protein: 46 g
Carbohydrates: 32 g
Fat: 43 g
Fiber: less than 1 g
Sugar: 22 g
Sodium: 1,450 mg
I'm waiting for your comments! Enjoy!
