Beef in Red Wine With Cranberry – a delicious recipe with red wine, vegetable stock, cranberry sauce, flour, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix flour, salt and pepper on a plate.
2
Cut the beef into (roughly) 8cm square pieces.
3
Coat the beef in the flour.
4
Heat oil/butter in a saucepan.
5
Brown the beef in the saucepan - make sure all the flour is cooked.
6
Add the wine and stock to the pan, bring to the boil, scraping the pan around to get the tasty bits into the sauce.
7
Turn the heat down, add a tightly fitting lid.
8
Stir every 15 minutes or so (NB during the last half-hour the beef may start sticking - stir every 5-10 mins if so).
9
Add some cranberry sauce every half hour.
10
Five minutes before the beef is ready add the remainder (about 2 tablespoons) and stir.
11
Add extra salt and pepper to taste.
12
Serve immediately.
800
kcal
Calories
71
g
Fat
9
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 500 g stewing beef, 300 ml red wine, 300 ml vegetable stock, 3 -5 tablespoons cranberry sauce, and more.
Yes, Beef in Red Wine With Cranberry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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