Beef Braised in Mulled Wine

Serves 4

600ml of red wine

1 bay leaf

1 cinnamon stick

1 clove

¼ tsp mixed spice

¼ tsp nutmeg

1 tbsp sunflower oil

1 onion finely chopped

1kg Oving Dexters chuck steak

1 tbsp plain flour

Salt and pepper

2 tbsp cranberry sauce

1. Pre-heat the oven to 150°C (300°For gas mark 2
2. Put the wine, bay leaf, cinnamon stick, clove, mixed spice and nutmeg in a saucepan with 300ml of water and bring to the boil.  Simmer gently to evaporate the alcohol while you prepare the onion and the beef.
3. Heat the sunflower oil in a flameproof casserole and gently fry the onion. 
4. Cut the chuck steak into bite sized pieces and coat in the flour.
5. Remove the onion from the casserole and fry the beef in batches until browned. 
6. Remove the bay leaf, cinnamon stick and clove from the wine, then add the wine into the casserole with the beef and onions.  Stir well to deglaze the bottom of the casserole and to incorporate the flour and juices that will have stuck to it. This will thicken the sauce.
7. Season with salt and pepper and stir in the cranberry sauce. 
8. Put a lid on the casserole and put it in the oven to cook for about 1 ½ hours. 

Serve with Dauphinois potatoes and greens.

More Recipes