Braised beef with red wine & cranberry

Braised beef with red wine & cranberry

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(77 ratings)

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Cooking time

Ready in 2 hours

Skill level

Easy

Servings

Serves 4

This lovely seasonal dish can be left to bubble away, filling the kitchen with comforting aromas and the promise of supper

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
481
protein
57g
carbs
19g
fat
15g
saturates
6g
fibre
1g
sugar
4g
salt
0.92g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, December 2003

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Comments

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purplehen's picture
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as easy as it says!

poxby-smith's picture
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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!!

amanda182uk's picture
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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!

lovellypink's picture

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

gingerbadcat's picture
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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.

superkat's picture
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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.

superali99's picture

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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