Recipe: Yummy Beef with Red wine and Cranberry Sauce

Beef with Red wine and Cranberry Sauce. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. In the morning, put the onions and sauce at bottom of crock pot and put roast on top.

The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It's more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey. Beef with Red wine and Cranberry Sauce most diverse and own ideal flavor that unique. Some kinds of Beef with Red wine and Cranberry Sauce recipes are also enough easy to process and dont take lengthy. Though not everyone likes Beef with Red wine and Cranberry Sauce food, now several people are getting attached and like the sundry Beef with Red wine and Cranberry Sauce foods on hand. This can be visible of the number of restaurants that provide Beef with Red wine and Cranberry Sauce as one of the dish. You can cook Beef with Red wine and Cranberry Sauce using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Beef with Red wine and Cranberry Sauce

1. You need 1 kg of 1 large onion,.
2. You need 2 of bay leaf ,3tbs. cr.
3. It's 2 of garlic cloves, 300 ml red wine, 1cup beef stock, 2-3 tbsp cranberry sauce, cumin , nut meg, salt ,pepper.
4. It's 1 cup of cream/ milk.

He braises the beef in robust red wine to get a rich, luscious stew with tender meat. Cover the casserole and transfer it to the oven. A classic Sunday roast with a fruity redcurrant and wine sauce to serve the whole family. This beef recipe, flavored with gravy and mushrooms, is a hearty, filling dish.

Beef with Red wine and Cranberry Sauce instructions

1. Cooking time...2hrs..
2. Cut the beef into cubes. Coat with flour and some salt and pepper..
3. In a pan, put a drop of oil or add more if you need it.Fry the onions and garlic until crystal brown. Add the beef into the pan. Add the wine and beef stock. Closed the lid and bring to boil. Add the bay leafs, sprikle with cumin, nut meg, salt and pepper..
4. Chopped,onions and garlic..
5. Heat 2 tbsp.oil in pan. And fry all over sides until browned. Dish up..
6. Reduce heat, cover and simmer 2 hrs or until the beef is tenderly cooked..
7. 10 minutes before its done. Add cranberry sauce, stir it thoroughly and taste and add more seasoning if necessary. Simmer about 5mins. Stir 3tbsp.cream before serving,sprinkle with some chopped parsley on top. Match with mash potato and boiled runner beans, brocolli / cauliflower..
8. If you want it spicy....just add chopped chillies...I love spicy anyway..

Pair with a salad or bread, for sopping up the sauce, and you're ready to eat. Seemed a little soupier than I anticipated. Next time I will add some flour or potatoes to thicken up the broth for more of a beef with red wine sauce. For the cranberry sauce, add fresh cranberries to a bowl, along with some cranberry juice and Then, deglaze with balsamic vinegar, gin, and red wine. Add bay leaf, juniper berries, and the Serve vegetables with beef roast on top and drizzle with gravy.

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