Braised Beef with Cranberries

This juicy braised beef recipe is so tender and flavorful! The gravy is infused with red wine, molasses, cranberries, and onions. It's perfect for cold nights or holiday entertaining. The best news, it's super easy to do!

Course dinner, Main Dish

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 479kcal

Author Chellie Schmitz

Equipment

Dutch oven or large oven proof pot

Ingredients

3 pounds beef brisket chuck roast works great too
coarse salt and ground pepper
3 Tbs all-purpose flour
15 ounces can beef broth
1 cup dry red wine merlot or cabernet Sauvignon
1 bay leaf
2 Tbs unsulfured molasses
2 cups water
12 ounces fresh cranberries
16 oz frozen pearl onions

Instructions

Preheat oven to 350 with rack in lowest position.
Season beef with salt and pepper.
Heat a 5 quart dutch oven or heavy pot over medium high.
Add brisket, cook until browned, 8-10 minutes, rotating once.
Transfer beef to a plate
Add flour to pot and cook, stirring, 30 seconds.
Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups of water; bring to a boil. Return beef to pot, and cover.
Transfer to oven; bake 3 hours.
Stir in onions; cover, and return pot to oven. Cook 30 minutes more.
Stir in remaining cranberries; return pot to oven. Cook uncovered, until beef is fork-tender, 30 minutes more.
Discard bay leaf before serving.

Video

Notes

You can use beef brisket or chuck roast, both work beautifully.
If you are serving more than six, you can easily double the amount of beef, but the amount of cranberries, onions, and everything else can stay the same. It produces plenty of gravy. You may need to use a larger dutch oven.

Nutrition