Title : Braised beef with red wine and cranberry
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Braised beef with red wine and cranberry
This lovely seasonal dish can be left to bubble away, filling the kitchen with some wonderful and comforting aromas ...
Ingredients
Serves 4
1kg braising steak
3 onions ( I usually use red ones)
300ml red wine
300ml stock
3 rounded tbsp cranberry sauce (check sugar/carb content if using shop bought)
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 1hr 30mins 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 vegetables of your choice. Some may choose mashed potato, others may choose mashed swede which is a lower carb alternative... fine green beans are also nice.
Original recipe idea from here
Serves 4
1kg braising steak
3 onions ( I usually use red ones)
300ml red wine
300ml stock
3 rounded tbsp cranberry sauce (check sugar/carb content if using shop bought)
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 1hr 30mins 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 vegetables of your choice. Some may choose mashed potato, others may choose mashed swede which is a lower carb alternative... fine green beans are also nice.
Original recipe idea from here
For readers who may prefer a vegetarian dish
~ enjoy your day ~
All the best Jan
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