Balsamic Rosemary Beef with Portabello Mushrooms

A simple, healthy meal that uses fresh herbs and takes little time to prepare.

Earlier this week Ryan and I were dog and house sitting for a family from work.  After taking the pups for a long walk, we wandered out for some lunch, and we fell upon a farm market filled with fresh veggies, produce, herbs, baked breads, pastries, treats and so much more.  After lingering in the aisles of raw okra, tomatillos, papaya, some weird grapefruit - tangerine hybrid from Jamaica and anything else you could possibly imagine, I found huge bunches of fresh rosemary.

Oh how I love rosemary!

Last year we visited Charleston, SC for the first time, and down one of those gorgeous cobble stone streets was a rosemary bush taller than could smell it from around the was like nothing I have ever seen before!

I of course picked some up, along with some freshly baked rosemary foccacia bread...and ran home to start cooking!

rosemary beef tips

I let everything sit for a few hours to let the balsamic vinegar tenderize the beef a bit and to get that wonderful aromatic scent and flavor of rosemary in there...and boy was it good.

rosemary beef

After cooking everything together, I of course sprinkled some extra fresh rosemary sprigs on top and served it with (you guessed it), Alexa's Oven Baked Potato Wedges with Rosemary, Garlic and Olive Oil.

I think I might be rosemaried out for a little while...

rosemary beef tips easy

Balsamic Rosemary Beef with Portabello Mushrooms
To be honest I didn't measure a thing here, so these are the ingredients and a ballpark of how much to use:
  • For the marinade:
  • 2-3 sprigs fresh rosemary (save one sprig for garnishing)
  • salt and ground black pepper
  • 1/2 C balsamic vinegar
  • 1/4 C olive oil
  • 1-2 garlic cloves minced
  1. Trim the fat off the beef of your choice and cut into chunks
  2. Marinate the beef for up to 5 hours in the fridge, then pour everything into a pan and cook until beef is done.
  3. Add mushrooms halfway through cooking, cover and let everything steam together.
  4. Garnish with rosemary sprigs


Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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Balsamic Rosemary Beef with Portabella Mushrooms | Coach Brian - November 12, 2014


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