Beef in Red Wine With Cranberry

dimensionally transcendental's Note:

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 Yummy Scrummy Braised Beef With Red Wine and Cranberry 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.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 2

• 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:

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. Five minutes before the beef is ready add the remainder (about 2 tablespoons) and stir. Add extra salt and pepper to taste.
10. Serve immediately.