Beef with Red Wine, Cranberry & Caramelised Onions

Serves: 4 – 6 people

Time: About 2 hrs

Cooking: 170 C 325 F Gas

Ingredients:

• 15ml (1tbsp) oil
• 900g (2lb) Eversfield Organic chuck steak, cut into chunky cubes
• 3 cloves garlic, squashed
• 30ml (2tbsp) flour
• 300ml (1/2pt) full bodied red wine
• 150ml (1/4pt) beef stock
• 30ml (2tbsp) cranberry sauce
• salt & black pepper
• 12 shallots peeled
• 15ml (1tbsp) soft brown sugar
• 3 large potatoes, peeled & sliced thinly
• 2 parsnips, peeled and thinly sliced
• 12g (1/2oz) butter, melted
• Seasoning

Method:

Heat oil in large ovenproof casserole pot and brown the cubes of beef and garlic, season.

Sprinkle with flour, stir and cook for 1 – 2 mins. Pour in the wine, stock and cranberry sauce.

In a separate saucepan heat 15ml (1tbsp) oil and gently cook onions for 5 minutes.

Add brown sugar and cook until lightly caramelised – add to the meat.

Either leave in large pot or transfer to individual dishes and neatly layer the potatoes and parsnips on top of the meat.

Brush with melted butter, season, cover with foil and cook for 11/2 hours until meat is tender.

Remove foil for the last 30 mins to brown off the top.

Serve with a selection of seasonal steamed green vegetables.