Beef in Red Wine With Cranberry
"This is my version of a recipe posted on the BBC Good Food website. The original recipe can be found on this site as well but my variations seemed too much for the review section. See Recipe #91265 for the original. This recipe is awesome with mashed pos or rice and some green veggies. The better quality the beef, wine and stock the nicer this is! This version is great for people that don't like onions (although I have made it with shallots - also yummy). I also made this without the cranberry sauce once - it was still very yummy! This recipe freezes very well."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 500 g stewing beef
- 300 ml red wine
- 300 ml vegetable stock
- 3 -5 tablespoons cranberry sauce
- 3 tablespoons plain flour
- 2 -3 tablespoons butter (and) or 2 -3 tablespoons olive oil
- salt
- pepper
directions
- Mix flour, salt and pepper on a plate.
- Cut the beef into (roughly) 8cm square pieces.
- Coat the beef in the flour.
- Heat oil/butter in a saucepan.
- Brown the beef in the saucepan - make sure all the flour is cooked.
- Add the wine and stock to the pan, bring to the boil, scraping the pan around to get the tasty bits into the sauce.
- Turn the heat down, add a tightly fitting lid.
- Stir every 15 minutes or so (NB during the last half-hour the beef may start sticking - stir every 5-10 mins if so).
- Add some cranberry sauce every half hour. Five minutes before the beef is ready add the remainder (about 2 tablespoons) and stir. Add extra salt and pepper to taste.
- Serve immediately.
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RECIPE SUBMITTED BY
I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit).
I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time.
When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse.
I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings:
5 stars = great, I will make it again perhaps many times
4 stars = good, I will make it again but will probably adapt it
3 stars = ok, I may make it again but will definitely adapt it
2 stars = something went wrong
1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard
I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why.
Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you.
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