cranberry-beef-bourguignon.
When it’s cold and festive season is creeping in, I crave a slow, winey braise that makes the whole house smell incredible. This one leans holiday with pops of tart cranberries that melt into the sauce. It’s rich, savory, and a little bright—special enough for company, simple enough for a Sunday. Most of the work happens in the pot while you set the table and light a candle.
Ingredients
1 tablespoon olive oil
2.5 pounds chuck beef, cut into 1 inch cubes
2 small sweet onions, thinly sliced
🔒 The full recipe is members-only
33 more ingredients · 7 steps locked.
Unlock the full recipe — $5.99/mo