Braised beef with red wine & cranberry

Braised beef with red wine & cranberry

  • 1
  • 2
  • 3
  • 4
  • 5
(103 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


  • 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 chunks. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Aug, 2018
We had half the amount of meat, used stock instead of wine and added carrots and mixed herbs. It turned out delicious, the meat was very tender and tasty.
Saize's picture
28th Feb, 2017
Lovely and perfect with mash.
4th Feb, 2017
Perfect, great with dumplings and also as a pie filling
Sara Brown
16th Oct, 2016
This was gorgeous. I used diced braising steak and cooked this for 9 hours on low in the slow cooker. Added some carrots to save cooking separately.
19th Dec, 2015
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.
11th Nov, 2014
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!
19th Dec, 2013
Excellent dish. Followed instructions exactly. Very delicious and easy. Very seasonal. Cranberry sauce is great. Does it work with alternative sauces?
18th Mar, 2014
It works with red currant jelly. Also agree it's an excellent dish.
17th Nov, 2013
Absolutely delicious will defo make again done slowly in oven at 150 for 3 1/2hrs lovely n tender
22nd Sep, 2013
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!


27th Jul, 2020
Could I use individual braising steaks rather than cutting the steaks into pieces? Thanks
lulu_grimes's picture
2nd Aug, 2020
Hi, Yes you could, cook them in the same way and check they are tender at the end of the cooking time. Give them a longer cooking time if you need to. Lulu
28th Apr, 2019
It says 8cm square slices in the recipe - squares or slices?!
goodfoodteam's picture
3rd May, 2019
Thanks for your question. We have amended the recipe to suggest large chunks, around 4cm square will be fine. It doesn't have to be precise, just make them a similar size.
4th May, 2019
Brilliant, thanks
4th Jan, 2018
Hi, I'm going to make this recipe this weekend and wondered if mulled wine would be a good alternative to plain red..?
goodfoodteam's picture
8th Jan, 2018
Thanks for your question. It looks like we missed your deadline. Did you try it?
21st Dec, 2017
Can the ingredients just be doubled or would you need less stock/wine if you doubled the meat?
goodfoodteam's picture
23rd Dec, 2017
Thanks for your question. Yes, you can simply double the recipe.
17th Dec, 2014
What kind of stock did you find worked best? Thanks


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?