Braised beef with red wine & cranberry

Braised beef with red wine & cranberry

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(85 ratings)

Ready in 2 hours


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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  • 1kg braising steak
  • 3 onions



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

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


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


  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, questions and tips

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31st Jan, 2012
A super and simple recipe that is well behaved and very tasty. Good enough for a dinner party. I made it in a slow cooker on 2 occasions and it was lovely, although I do add about twice the given amount of cranberry sauce (whole berry sauce for preference) to make sure it has a tasty tang to it.
27th Jan, 2012
hearty and flavoursome dish - ideal for midweek dinner. I used stewing steak as it is what I had in the freezer and thickened up the sauce at the end.
30th Dec, 2011 all I can say!! So rich and full of flavour but only needs so little ingredients! I added a couple of cloves of garlic as many have suggested, next time I will try it with some chestnut mushroom reckon it should go well and I love mushroom. An absolutely wonderful dish.
28th Dec, 2011
Glorious! Made this on christmas eve, was very easy yet soooooo tasty and felt pretty festive too. Added the garlic and just had plain mash as no horseradish but still delicious, going in the binder to be used again and again!
27th Dec, 2011
Absolutely delicious, every scrap disappeared! Cooked slowly in oven, & added mushrooms and garlic. Served with equally yummy Mustard Mash.
21st Dec, 2011
This was soooo nice and so simple! I'll definitely be making this again!
15th Dec, 2011
Easy and very tasty dinner, I served it with rice!!
8th Dec, 2011
Has anyone ever tried making this with beef cheeks or adding dumplings?
4th Dec, 2011
I was a bit concerned on two counts: the recipe has very few ingredients, so I thought it might be a bit 'lacking', and I don't normally cook with cheaper cuts of beef. However, I followed the recipe as it is (although with slightly more meat as the stewing steak was in prepacks). I didn't need anything extra to thicken it (as the flour at the beginning and the long cooking period did that), and only added the cranberry sauce at the end. The result - a fantastic dish, with meat that fell apart, and loads of flavour - nothing else required at all! I served with jacket potatoes and fine beans, plates were cleared including the seconds my husband went back for (as I made the full recipe and there are only three of us). Highly recommended!!!
5th Nov, 2011
simply delicious


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