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Braised beef with red wine & cranberry

Braised beef with red wine & cranberry

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(80 ratings)

Ready in 2 hours

Easy

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

  • Freezable

Nutrition: per serving

  • kcal481
  • fat15g
  • saturates6g
  • carbs19g
  • sugars4g
  • fibre1g
  • protein57g
  • salt0.92g
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Ingredients

  • 1kg braising steak
  • 3 onions

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300ml red wine
  • 300ml stock
  • 3 rounded tbsp cranberry sauce

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

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.

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Comments (89)

JenniferMM's picture
5

This is a wonderful recipe which never fails. The smell as it slowly bubbles away is amazing. The beef is melt in your mouth and the cranberry really lifts the dish. I serve it with mash and green beans.

ajctracey's picture
5

Excellent. I cooked this very, very slowly and served with mashed potatoes. I made lots and froze some; the thawed and re-heated dish was even better than the first one.

I think this would be delicious as a pie filling and will try that sometime soon!

sarahk's picture

Excellent dish. Followed instructions exactly. Very delicious and easy. Very seasonal. Cranberry sauce is great. Does it work with alternative sauces?

julial's picture
5

It works with red currant jelly. Also agree it's an excellent dish.

yvonne robertson's picture

Absolutely delicious will defo make again done slowly in oven at 150 for 3 1/2hrs lovely n tender

cazzydance's picture

This was one of the easiest and most tasty meals I have made for a long time! My husband who is very fussy, absolutely loved it. I'll be making it for future dinner parties! Yum!

jimmymedic's picture
5

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.

sashaknits's picture
5

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

teskey's picture
5

Quick, easy and delicious - my kids loved it!

Dash's picture
5

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

brandy1912's picture
5

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)

ail4978's picture
5

Sorry forgot to rate

ail4978's picture
5

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

dishymummy's picture
5

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.

wcjt-hunter's picture
5

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!!!

chargourmet's picture
5

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!

auntywayne's picture
4

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..

jillhoye's picture
5

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

marusha8306's picture
5

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

ceciliafranlund's picture
5

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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Questions (3)

LazyKay's picture

What kind of stock did you find worked best? Thanks

goodfoodteam's picture

Hi LazyKay thanks for your question, for this recipe we would suggest a beef stock. Hope you enjoy it. 

followingcharlie's picture

If I was to freeze this, how would you reheat it and timings etc. Thanks a lot.

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