Spiced cinnamon beef stew with popping cranberries
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Spiced cinnamon beef stew with popping cranberries
Fresh cranberries add a lovely pop of almost citrusy sharpness to this rich beef stew. Serve with a buttery mash for the perfect ‘come in from the cold’ dinner
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (serving)
Calories
540Kcal
Fat
21gr
Saturates
7gr
Carbs
16gr
Sugars
11gr
Fibre
6gr
Protein
61gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 1.5kg-1.75kg beef brisket, cut into chunky 5cm pieces
- 400g shallots, peeled, larger ones halved
- 3 carrots, cut into chunky slices
- 3 garlic cloves, finely sliced
- 2 tsp dried thyme
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 2 tbsp plain flour
- 250ml red wine
- 500ml beef stock (made using 1 stock pot)
- 3 cinnamon sticks
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 150g fresh cranberries
- 200g kale, shredded
- mashed potato, to serve
Step by step
- Heat the oil in a large, lidded casserole over a high heat. Brown the meat, in batches, for 4-5 minutes until golden brown all over. Set the meat aside.
- Preheat the oven to 160°C, fan 140°C, gas 2. Reduce the heat, then add the shallots and carrots to the casserole and fry gently for 10 minutes, until starting to soften. Add the garlic and dried herbs and cook for 2 minutes, then add the tomato purée and cook for a further 2 minutes. Add the flour to the pan and keep stirring for a minute, then deglaze with a little red wine. Return the meat to the pan with the remaining wine, stock, cinnamon, vinegar and maple syrup. Bring to a simmer, cover then transfer to the oven for 2 hours 45 minutes.
-
Remove the stew from the oven, uncover and add the cranberries. Return to the oven, covered, for a further 15 minutes. Remove the lid and add the kale. Return the lid and leave the kale to wilt in the residual heat for 5-10 minutes. Stir the wilted kale through the stew and season well. Serve with mashed potato.To freezeFollow the recipe but don’t add the kale. Leave to cool completely and freeze in an airtight container. Defrost overnight in the fridge. Heat on the hob, adding the kale when it’s piping hot and leave to wilt.
