Braised Beef With Red Wine Cranberry Recipes

YUMMY SCRUMMY BRAISED BEEF WITH RED WINE AND CRANBERRY

Yummy Scrummy Braised Beef With Red Wine and Cranberry image

I absolutely love this recipe because it only has six ingredients but tastes divine. It's from the BBC Good Food magazine's Dec 2003 issue. I've made it about half a dozen times and my husband licks his plate everytime!!! I tend to add a little more stock and wine as I prefer more gravy but I've written the proportions as they were in the magazine.

Provided by HappyBunny

Categories Meat

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 kg braising steak
2 tablespoons flour
3 tablespoons oil
3 onions, thinly sliced
300 ml red wine
300 ml stock
1/4 cup cranberry sauce

Steps:

Cut the steak into bite size pieces and tip into a large food bag with the flour and some salt and pepper.
Give the bag a good shake, making sure the beef is well coated.
Heat 2 tbsp oil in a large pan.
Add the beef and fry until evenly browned.
Remove to a plate.
You can do this in two batches if you prefer.
Heat 1 tbsp of oil in the pan and add the onions.
Fry for 5 minutes until they're slightly brown.
Return the beef to the pan and add the wine and stock.
Bring to the boil, stirring well to scrape up the juices.
Season with salt and pepper.
NOTE: I only add pepper at this stage because my stock is pretty salty.
Reduce the heat, cover tightly with a lid and cook at a gentle simmer for one and a half hours until the beef is tender.
Stir in the cranberry sauce and adjust the seasoning if necessary.
Simmer it for a few minutes and serve with a huge dollop of creamy mashed potatoes.
Happy Cooking!

Nutrition Facts : Calories 852.6, Fat 58, SaturatedFat 20.2, Cholesterol 170, Sodium 143, Carbohydrate 20, Fiber 1.4, Sugar 10.6, Protein 46.7

BEEF BRAISED IN RED WINE

Beef Braised in Red Wine image

Categories Beef Garlic Onion Pork Tomato Vegetable Braise Sauté Red Wine Fall Winter Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

Steps:

Put oven rack in middle position and preheat oven to 325°F.
Heat oil in pot over moderately high heat until hot but not smoking.
Meanwhile, pat meat dry and sprinkle with salt and pepper.
Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

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