Balsamic Braised Beef with Pancetta and Collard Greens
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 Tbs cooking fat (lard, coconut oil, ghee)
  • 2 pounds beef stew meat
  • Salt & pepper (can omit pepper if strict AIP)
  • 3 oz pancetta
  • 1 bunch collard greens
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cups broth
  • ⅓ cup balsamic vinegar
  1. Place oven rack into the middle position
  2. Preheat oven to 300 degrees
  3. Heat fat in a dutch oven or large pot over medium high heat
  4. Pat meat dry and sprinkle with salt and pepper
  5. Brown beef on all sides, working in batches if necessary
  6. Remove beef from pot and transfer to a plate using a slotted spoon or tongs
  7. Reduce heat to medium and add pancetta
  8. Cook until fat is rendered and pancetta is crispy, stirring frequently, about 3 minutes
  9. Add collard greens and saute until greens start to soften
  10. Add rosemary, thyme, and another sprinkle of salt and pepper
  11. Add broth and vinegar, scraping up all the brown bits from the bottom of the pot
  12. Return beef to pot and bring to a simmer
  13. Cover pot with lid and transfer to the oven
  14. Cook until meat is tender, about 2-2/12 hours
  15. To make sauce, transfer meat to a plate and remove herb stems
  16. Boil cooking liquid on stove until reduced by about one third, about 5 minutes
  17. Add more salt and pepper to taste
Recipe by Vibrant Life Army Wife at