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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1st Nov, 2011
Looks just as in the photo but the taste is even better!
6th Oct, 2011
I felt it needed a little more red wine and stock as reduced too much. Overall, very tasty!
23rd Aug, 2011
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.
18th Jun, 2011
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...
17th May, 2011
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!
21st Apr, 2011
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.
2nd Feb, 2011
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: Served with steamed veg. Lovely.
911mum's picture
28th Jan, 2011
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
24th Jan, 2011
The whole family loves it. ;)
22nd Jan, 2011
lovely recipe wud definetly make again,


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