The BBC Good Food logo
Braised beef with red wine & cranberry

Braised beef with red wine & cranberry

By
A star rating of 4.8 out of 5.105 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Total time
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal481
fat15g
saturates6g
carbs19g
sugars4g
fibre1g
protein57g
low insalt0.92g
Advertisement

Ingredients

  • 1kg braising steak
  • 3 onions
  • 300ml red wine
  • 300ml stock
  • 3 rounded tbsp cranberry sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.105 ratings
Advertisement
Advertisement
Advertisement

Sponsored content