Braised Beef with Red Wine & Cranberry

Name: Braised Beef with Red Wine & Cranberry
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 8
Ingredients: 2.2 lb Braising steak, cut into large chunks; 2 tbsp All-purpose flour; Salt; Ground black pepper; 3 medium Onions, thinly sliced; 3 tbsp Olive oil; 300 ml Red wine; 300 ml Beef stock; 3 tbsp Cranberry sauce; ¼ cup Fresh flat-leaf parsley, for garnish

Recipe GLPRd4257854c971e6

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Main Course

120 min

402 cal

Servings: 8

Stovetop

Tender beef chunks braised in a rich red wine sauce with caramelized onions and tart cranberry sauce. This elegant one-pot dish brings deep, complex flavors perfect for a warming dinner. Serve over creamy mashed potatoes or with crusty bread to soak up the savory sauce.

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Ingredients

2.2 lb Braising steak, cut into large chunks

2 tbsp All-purpose flour

Salt

Ground black pepper

3 medium Onions, thinly sliced

3 tbsp Olive oil

300 ml Red wine

300 ml Beef stock

3 tbsp Cranberry sauce

¼ cup Fresh flat-leaf parsley, for garnish

Directions

Cut the braising steak into large, evenly-sized chunks. In a shallow bowl or large zip-lock bag, combine the flour with a generous pinch of salt and several grinds of black pepper. Add the beef pieces and toss or shake until evenly coated. Thinly slice the onions and set aside.
Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed to avoid crowding, add the flour-coated beef and sear on all sides until a rich golden-brown crust forms, about 8–10 minutes per batch. Transfer the browned meat to a clean plate.
Add the remaining 1 tbsp olive oil to the pot. Add the sliced onions and sauté over medium heat for 5 minutes, stirring occasionally, until they begin to soften and turn light golden at the edges. Return the seared beef to the pot, then pour in the red wine and beef stock.
Increase the heat to medium-high and bring the liquid to a boil, stirring gently to release any caramelized bits stuck to the bottom of the pot. Season to taste with salt and black pepper. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 1½ hours, until the beef is very tender when pierced with a fork.
Stir in the cranberry sauce and simmer uncovered for another 5 minutes to blend the flavors. Taste the braising liquid and adjust the seasoning with additional salt and pepper as needed. Ladle the beef and sauce into serving bowls, garnish with fresh flat-leaf parsley, and serve alongside mashed potatoes or with crusty bread.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward braise with ingredients available at any Charlotte chain; nothing requires a special trip. The actual hands-on time is closer to 20 minutes, with 100 minutes unattended in the oven, so the stated 120 minutes is honest. Cost per serving lands around $4 to $5 depending on beef quality and your stock choice, driven mainly by the meat itself. The dish is forgiving for a family dinner, reheats beautifully, and the cranberry adds a subtle sweet-tart note that works well with North Carolina's braising tradition, though the pairing feels slightly unconventional and may not be everyone's first reach.