Braised beef with red wine & cranberry

Braised beef with red wine & cranberry

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 2 hours

Freezable

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.

Per serving

481 kcalories, protein 57g, carbohydrate 19g, fat 15 g, saturated fat 6g, fibre 1g, sugar 4g, salt 0.92 g

Recipe from Good Food magazine, December 2003.

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Latest comments and suggestions

Results 41-60

  • Binder photo Fluffy

    14 February 2010

    Fluffy rated this recipe

    4 stars

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  • Binder photo Denise

    01 April 2010

    Denise rated and commented on this recipe

    5 stars

    Really delicious and easy to make. I add button mushrooms and serve with mash, steamed spinach and baby chantenay carrots - yum!!

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  • Binder photo Ian

    16 September 2010

    Ian rated and commented on this recipe

    5 stars

    This is so easy and really lovely.

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  • Binder photo Christay0102

    26 September 2010

    Christay0102 rated and commented on this recipe

    5 stars

    Just made this for my 10yr old son and hubby and myself! I wasn't sure if my son would like it but he says its the best stew he has ever had! I served it ith couscous (our new accompaniment with everything) and it was utterly delicious! Thanks!

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  • Binder photo chelle

    27 September 2010

    chelle rated and commented on this recipe

    4 stars

    Simple and easy to prepare and tasted lovely

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  • Binder photo katykissy

    31 October 2010

    katykissy rated and commented on this recipe

    5 stars

    WOW! I put this in my slow cooker at eight this morning, and we ate at seven this evening and it was beautiful! i also threw in a few cloves if roasted garlic that were spare from my soup and an extra spoon of cranberry, served it with mustard mash and roasted baby carrots and butternut squash. it went down a treat and will certainly be cooked again!

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  • Binder photo taylor82

    02 November 2010

    taylor82 rated this recipe

    4 stars

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  • Binder photo Olijaz

    22 November 2010

    Olijaz rated and commented on this recipe

    5 stars

    Lovely dish, I added a few bay leaves, a good splash of worcestershire sauce, some garlic cloves, and chestnut mushrooms. If i cook this again i will do so in a slow cooker.

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  • Binder photo Beth

    12 December 2010

    Beth rated and commented on this recipe

    5 stars

    A really good casserole. Easy to make. I cooked on a low heat for 1.5hrs rather than 1.5hrs.

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  • Binder photo Federhirn

    14 December 2010

    Federhirn rated this recipe

    5 stars

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  • Binder photo jjk

    02 January 2011

    jjk rated this recipe

    4 stars

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  • Binder photo claire louise danby

    22 January 2011

    claire louise danby commented on this recipe

    lovely recipe wud definetly make again,

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  • Binder photo TomKejla

    24 January 2011

    TomKejla rated and commented on this recipe

    5 stars

    The whole family loves it. ;)

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  • Binder photo DS

    28 January 2011

    DS rated and commented on this recipe

    4 stars

    I made this last night for tea. After step 3 I put it in the oven for 1.5 hours and it was lovely. I didn't have cranberry sauce so I used redcurrant jelly and a splash of Cranberry juice. I will be making it again

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  • Binder photo marzipan fiend

    02 February 2011

    marzipan fiend rated and commented on this recipe

    4 stars

    Added carrots and bay leaves to the basic recipe, then used it as a pie filling with lard pastry; not a healthy option but works really well and is delicious: http://allrecipes.com/Recipe/Never-Never-Fail-Pie-Pastry/Detail.aspx Served with steamed veg. Lovely.

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  • Binder photo Winteringham

    21 April 2011

    Winteringham rated and commented on this recipe

    2 stars

    Made this with christmas leftover cranberry sauce and I'm afraid it was a bit too sweet for me, so I wouldn't make it again.

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  • Binder photo Nikki Downs

    17 May 2011

    Nikki Downs rated and commented on this recipe

    4 stars

    Lovely, added carrots and served with mash. Cooked In oven at 150C for 3.5 hours instead of 1.5 hours on hob, really tender and tasty!

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  • Binder photo Yemma

    18 June 2011

    Yemma rated and commented on this recipe

    5 stars

    OMG, this is delicious! I also added a couple of cloves of garlic and added 2/3 of the cranberry to it with the wine and stock and just a spoonful at the end. Served up with creamy mash! Might add some kidneys with the beef next time and make it into a suet pudding filling...

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  • Binder photo Nina T

    23 August 2011

    Nina T rated and commented on this recipe

    5 stars

    This is a very tasty and hearty dish, especially nice with the horseradish mash. I've tried this twice and found adding garlic, mushrooms and 1 teaspoon of cranberry sauce at the beginning a welcome addition.

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  • Binder photo Lou80

    06 October 2011

    Lou80 rated and commented on this recipe

    4 stars

    I felt it needed a little more red wine and stock as reduced too much. Overall, very tasty!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 2 hours

Freezable

Rich winter flavours

Ingredients

Print this recipe
Add to your binder

Per serving

481 kcalories, protein 57g, carbohydrate 19g, fat 15 g, saturated fat 6g, fibre 1g, sugar 4g, salt 0.92 g

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