1kg braising steak

2 tbsp gluten free flour

3 carrots, diced

1 celery stalk, diced

300ml red wine

300ml stock

3 rounded tbsp cranberry sauce

Serves - 4


Cut the meat into large slices, about 8cm square. Tip 2 tbsp gluten free flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces.

Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.

Heat 1tbsp oil in the pan if you need it, then add the vegetables and fry quickly for 5 minutes until tinged brown.

Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.

Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender.

Stir in the cranberry sauce, taste and add more seasoning if necessary.  Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

Recipe adapted from: Good Food
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