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 81-95

  • Binder photo Cecilia

    04 April 2012

    Cecilia rated and commented on this recipe

    5 stars

    I made this for my birthday dinner party and it was so easy to make ahead and tasted SO good! Here in Sweden they don't sell cranberry jam/products so I used lingonberry jam instead and it worked really well!

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  • Binder photo vicky_barnes

    17 April 2012

    vicky_barnes rated and commented on this recipe

    5 stars

    Absolutely gorgeous!!!! I made this so many times now. It's everyone's favourite.

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  • Binder photo Jilly

    11 June 2012

    Jilly rated and commented on this recipe

    5 stars

    I used a whole jar of cranberry sauce...half whilst cooking and the other half stirred in at the end...really yummy!!

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  • Binder photo wayne bowkett

    30 August 2012

    wayne bowkett rated and commented on this recipe

    4 stars

    HAD A LOT OF TOUGH, BUT TASTY BEEF IN THE FREEZER, GAVE THIS A GO AS PER THE RECIPE, BUT LET IT COOK FOR 30 MINS LONGER AND THE RESULT WAS BRILLIANT, VERY SIMPLE, AND EXTREMELY TASTY. GO'S WELL WITH MASH POTATO 1/2 AND 1/2 SWEET AND NORMAL....GOOD TO REMEMBER FOR THOSE TOUGH BITS OF MEAT..

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  • Binder photo chargourmet

    18 September 2012

    chargourmet rated and commented on this recipe

    5 stars

    Chuck steak never tasted so good! I made half the recipe and added the cranberry sauce in with the wine & stock. It was delicious! The plates were thoroughly cleaned up! Will definitely make again!

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  • Binder photo Catherine Hunter

    08 October 2012

    Catherine Hunter rated and commented on this recipe

    5 stars

    I made this tonight for me and my husband and it was gorgeous! I added some cornflour to thicken the sauce up a little and used redcurrant jelly from Asda - just as good as cranberry sauce I'm sure! Really delicious! A real autumn meal perfect for these cold nights!!!

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  • Binder photo AllieB

    14 October 2012

    AllieB rated and commented on this recipe

    5 stars

    This is a great recipe. I only added garlic and chestnut mushrooms to the original recipe and cooked in the oven. It smelled and tasted wonderful. I simply served with horseradish mash. Will definitely make this again and again.

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  • Binder photo Maz

    03 November 2012

    Maz commented on this recipe

    Made this last night for tonight's dinner really rich and tastey with little effort. Will make again

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  • Binder photo Maz

    03 November 2012

    Maz rated and commented on this recipe

    5 stars

    Sorry forgot to rate

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  • Binder photo Simon

    08 January 2013

    Simon rated and commented on this recipe

    5 stars

    Absolutely gorgeous! I used 600ml of red wine and 2 stock cubes (instead of 300ml of water based stock) Makes for a fuller flavour - more like a bouginon - and I love the fact theres harldy any washing up! Served this with creamed spinach (recipe available on here)

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  • Binder photo Del

    10 January 2013

    Del rated and commented on this recipe

    5 stars

    Very very good, dead easy and only five ingredients. Winner

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  • Binder photo sam

    10 January 2013

    sam rated and commented on this recipe

    5 stars

    Quick, easy and delicious - my kids loved it!

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  • Binder photo Sasha

    16 January 2013

    Sasha rated and commented on this recipe

    5 stars

    Simple, warming, delicious. The cranberry lifts the meaty flavours wonderfully. The beef came out really tender. Will be having again!

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  • Binder photo Jimmy

    31 March 2013

    Jimmy rated and commented on this recipe

    5 stars

    This was a very simple and tasty meal to make. I made it in the slow cooker for about 7 hours. I reduced the stock by 100ml (don't reduce the wine!). I also added mushrooms and a good handful of dried cranberries in addition to the cranberry sauce. I made it with mash potato with horseradish. Enjoyed by the whole family.

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  • Binder photo Asheehan1

    17 April 2013

    Asheehan1 rated this recipe

    3 stars

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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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