Braised beef with red wine & cranberry

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Good Food

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1. Cut the meat into large slices, about 8cm square. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
2. Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
3. Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
4. Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

Per serving

481 kcalories, protein 57g, carbohydrate 19g, fat 15 g, saturated fat 6g, fibre 1g, salt 0.92 g

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• virginia

  03 November 2007

  virginia rated this recipe

  

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• Alison

  12 November 2007

  Alison commented on this recipe

  Absolutely scrumptious. We first made this when we were hidden away in a cottage in the far North of Scotland with a howling storm outside but an open fire and plenty of red wine inside! Really hits the spot and is now a firm favourite. I serve it with buttery mustard mash and there's never a scrap left on the plates!

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• David

  18 December 2007

  David rated this recipe

  

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• superkat

  09 January 2008

  superkat rated and commented on this recipe

  

  Made this for a special New Year supper, with loads of creamy mashed potatoes - absolutely delicious and very easy. Basically cooks itself, while you take care of the champagne! Would definitely make again.

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• Annie

  25 January 2008

  Annie rated and commented on this recipe

  

  I did this in the slow cooker. I added a bouquet garni and 2 cloves of garlic because I felt it needed it. I also thought it was a shame only to add the cranberry sauce at the end so I added half at the beginning and half at the end. It was delicious, we had it with the "cheesey puffs" (in this months magazine )and greens but next time I would just do mash and veggies.

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• Becca

  01 February 2008

  Becca rated this recipe

  

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• lovellypink

  10 February 2008

  lovellypink commented on this recipe

  Delicious and Sooo easy...we served with mash, puy lentils and veggies for a supper with friends. Went down a treat!

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• amanda182uk

  23 February 2008

  amanda182uk rated and commented on this recipe

  

  Easy to make and went down well with everyone. I used cranberry compote rather than sauce and added double the recommended amount, which helped to thicken the sauce but didn't spoil the taste at all! Will definitely make this again!

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• Lola's Mum...

  25 February 2008

  Lola's Mum... rated and commented on this recipe

  

  Very nice and so easy to make. Served it with cheesy mash and broccoli...Will try it next time with some garlic but all in all very good!!

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• Jacqueline

  17 August 2008

  Jacqueline rated and commented on this recipe

  

  as easy as it says!

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• LauraPearl

  24 September 2008

  LauraPearl rated and commented on this recipe

  

  Really scrummy! I added garlic, and served with mustard mash and green beans. Incredibly easy to make, and my (fussy) husband and I loved it!

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• mogget21

  13 October 2008

  mogget21 rated this recipe

  

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• HappyBunny

  30 October 2008

  HappyBunny commented on this recipe

  One of my favourite recipes from Good Food! I've been making it since it was published five years ago and nothing else comes close. It's uses very few ingredients but the cranberry at the end rounds it all off perfectly. I always serve it with creamy mash and a green veg.

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• Kat

  17 November 2008

  Kat rated and commented on this recipe

  

  Absolutely delicious and very easy.

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• Karen

  29 December 2008

  Karen rated and commented on this recipe

  

  Absolutely delicious and so easy. Added a clove of garlic and served with potato and turnip mash. Even the kids cleaned their plates!! Will definitely make again.

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• Jean

  01 January 2009

  Jean rated and commented on this recipe

  

  Left this to simmer in the slow cooker on New Year's Eve, it was delicious. May use one less onion next time. The cranberry certainly lifted it. We served it with potato wedges and green beans. Delicious and simple. Will make again and again.

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• Kat

  07 January 2009

  Kat commented on this recipe

  Love this dish, have made it twice now, so easy but tasty. Will be making it many more times.

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• DJW

  07 January 2009

  DJW rated and commented on this recipe

  

  My new fav comfort food added chestnut mushrooms and clove of garlic and cooked in oven. Left in fridge overnight and had with pot and parsnip mash and french beans next day. It was unbelievabley good esp considering the wine was rubbish.

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• Debbie

  17 February 2009

  Debbie commented on this recipe

  I am making this tonight, does anyone know what type of stock to use?

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• Karen

  11 March 2009

  Karen commented on this recipe

  Have made this before following cooking times, however I now make it in the slow cooker. I prepare it the night before then put it on to cook in the morning. We come home to wonderful smells and a ready cooked dinner. Brilliant, would recommend!

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Ingredients

• 1kg braising steak
• 3 onions
• 300ml red wine
• 300ml stock
• 3 rounded tbsp cranberry sauce

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1kg braising steak
• 3 onions
• 300ml red wine
• 300ml stock
• 3 rounded tbsp cranberry sauce

Per serving

481 kcalories, protein 57g, carbohydrate 19g, fat 15 g, saturated fat 6g, fibre 1g, salt 0.92 g

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