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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.
This cranberry beef bourguignon is basically the best thing to hit my dinner table all month. It’s perfection with a side of buttery mashed potatoes, and I honestly just can’t think of a better December dinner.
Like classic beef bourguignon, this is meal is hearty, warming and the perfect stew for serving a crowd. I’ve had the idea to include cranberries for a while now, so I’m excited to finally bring the recipe to life on the site today! If you’re thinking cranberries and beef is a weird combo, think again, it’s actually the perfect pairing. The tart cranberries go really well with the beefy flavors in this dish and are balanced by the sweet red wine…not to mention, they add the perfect festive touch, which you all know I LOVE!
Anyway, let’s chat about this pretty little dinner I have here for you guys. If you’ve ever had beef bourguignon than you know it’s a truly a mouth-watering meal. It’s saucy, full of flavor (thanks to an entire bottle of wine – yes and entire bottle), and the beef is incredibly tender with the cranberries adding the perfect tart bite. As you can see, I served mine over a bed of mashed potatoes, but this would be equally great with egg noodles, or even served over garlic bead like Ina does it.
OKok, so let’s talk about the whole bottle of wine thing. I know, I know, it seems like so much wine, but you guys trust me, it works, and most of the alcohol burns off during cooking. The wine is really the flavor enhancer it here, it creates a sweet yet savory sauce and makes for the most perfectly tender beef. Not to mention, the sweetness balances out the tart cranberries. Be sure to use a dry red wine that you would enjoy drinking yourself, I used a Pinot Noir. All that said, I totally understand that some of you prefer not to cook with alcohol. If that’s that case, use an equal amount of beef broth in place of the wine. Or if you just wish to use a little less wine, try using one to two cups wine and then the rest beef broth. Either way, this dish will be delicious, but I personally love the flavor the wine adds.
Make-Ahead, Storage & Reheat
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Make-ahead: Braises improve overnight; cranberries mellow and meld into the sauce.
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Fridge: Cool fully; store airtight 3–4 days. Rewarm gently until beef is hot and tender again—avoid a hard boil.
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Freeze: Freeze sauce and beef together for up to a few months; thaw in the fridge and reheat slowly, adding a splash of stock if needed.
FAQ:
Can I use frozen cranberries?
Yes—add straight from frozen. Stir some in earlier to melt into the sauce and save a handful for the end so you still get juicy pops.
What if I don’t cook with wine?
Use extra beef stock and a small splash of balsamic for gentle acidity. Reduce until the sauce smells rich and not sharp.
How do I know the beef is done?
It should be fork-tender with connective tissue broken down, and the sauce should coat a spoon with a silky sheen.
Can I make this ahead for a holiday dinner?
Absolutely—braises are better the next day. Chill, skim any fat if you like, then rewarm gently and finish with fresh herbs for brightness.
Cranberry Beef Bourguignon.
Servings: 6 servings
Calories Per Serving: 792 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon olive oil
- 6 slices thick cut bacon chopped
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- kosher salt and pepper
- 2 small sweet onions thinly sliced
- 6 carrots cut into 1 inch pieces
- 2 cloves garlic chopped
- 1/2 cup cognac or brandy see note
- 1 (750ml) bottle (about 3 cups) dry red wine such as Pinot Noir (see note)
- 2 cups beef broth plus more as needed
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh thyme
- 2 leaves bay
- 2 cups fresh cranberries
- 4 tablespoons butter
- 3 tablespoons flour
- 16 ounces cremini mushrooms sliced
Instructions
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large dutch oven over medium high heat. Add the bacon and cook until the fat renders and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and place on a large plate.
- Dry the beef with paper towels and season with salt and pepper. Now add the beef to the dutch oven and sear in batches until the beef is browned all over, about 3-5 minutes. Transfer the beef to the plate with the bacon. Set Aside.
- To the dutch oven with the drippings, add the onions and season with salt and pepper. Cook until soft and translucent, about 5 minutes. Add the carrots and garlic and cook 30 seconds to 1 minute, then add the cognac and raise the heat to high. Cook until reduced by half, about 5 minutes. Next, add the meat and all the juice on the plate back to the dutch oven. Add the wine, beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer over high heat. Remove from the heat and stir in 1 cup of cranberries. Cover with a tight fighting lid and transfer the pot to the oven. Cook for 2 hours or until the meat is tender is shreds easily with a fork.
- Remove the pot from the oven and place over medium heat on the stove. Combine the 2 tablespoons butter and the flour until a smooth paste forms. Stir the paste into the stew. Add the remaining 1 cup cranberries and cook until the stew thickens just slightly.
- Meanwhile, melt the remaining 2 tablespoons of butter in a large skillet over high heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms are just browned and caramelized, about 5 minutes. Stir the mushrooms into the stew and cook another 10 minutes. Season to taste with salt and pepper.
- Serve over [mashed potatoes | https://fett-weg.today/crockpot-three-cheese-mashed-potatoes/], egg noodles or crusty bread.
ps. Happy Monday! Only one more full week of work until Christmas!
This post was originally published on December 12, 2016
Hi Tieghan! I am looking for a Christmas dish, for a party of 12. We are going to ski in Austria, and we will stay in an apartment with no oven… Is it possible to make this dish just in a big pot on the stove? Love from the Netherlands. Happy holidays <3
HI! Yes, you can simmer this in a pot on the stove. I would simmer for 304 hours over low heat. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I made this for dinner tonight – it tastes fantastic just as written. I used a dry red Cote Du Rhone (yes, the entire bottle!) and some inexpensive brandy. Turned out so good, perfect to warm up when the weather is chilly.
Thanks for such a beautiful and delicious recipe. ♥️
Thank you so much Vicky! I am so glad you loved this recipe!
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I am so glad you found my blog! I hope you love all of the recipes you try!
I’m wondering if this would freeze well?
This freezes well once cooked. Just thaw overnight in the fridge and warm on the stove. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Is there a substitue for the cognac or brandy? I don’t have any on hand, and would really like to make this for supper tonight. Or could I skip that step altogether? Thanks!
Hi Hope! You can omit the brandy, not a huge deal. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
this is comfort food perfection! i LOVE the idea to add cranberries
Thank you!
I’ve made the cranberry roast before and we loved it so much I wanted to try this recipe. Is there a way I can use cornstarch in lieu of flour? My husband is currently having some gluten issues….I know corn starch is so OMG when cooking, but i’d Like any ideas you have for thickening without flour!
Sure thing! Just use an equal amount of cornstarch in place of the flour. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Wow – this looks and sounds SO good! I love that you’ve added cranberries. I have just recently discovered some of your delicious recipe posts and this one looks like one I must try.
The most requested and favourite recipe at Christmastime over here is Turkey-A-La-King. I think I roast a turkey mainly for the leftovers and for this recipe. It can feed a crowd and be made ahead of time as well. Here is the link:http://rhubarbandroses-rosella.blogspot.ca/2012/01/left-over-turkey-make-it-into-la-king.html
I look forward to making your Cranberry Beef Bourguignon (I always feel like Julia Childs when making beef bourguignon – lol).
I am so glad you like this recipe and hope it turns out great for you! Thank you Rosella!
I made this yesterday and we’re having the leftovers for dinner tonight. Other than tripling the garlic and omitting the mushrooms, which I hate, I followed the recipe exactly. I did add two extra slices of bacon because we have it in the freezer in 8 slice packages.The cranberries sounded like a weird idea at first, but the little bits of tart acidity worked perfectly with the rich, beefy sauce.
I did the sage brown butter from your 3 cheese crock pot mashed potatoes, but I stirred in some blue cheese instead of the others. It was the perfect accompaniment!
Hi Debbie! I am so glad you liked this recipe! Thank you so much!
I made this last fall year and it was delicious! Due to crazy schedules this year, I’m having to make a lot of crockpot meals. Any idea if I could do all the initial steps early and then put it all in the crockpot instead of the oven? Should I change anything if I do?
Hi rose! Yes, you can do the initial steps, then add everything to the crockpot. I’d slow cook for 6-7 hours on LOW. Please let me know if you have other questions. So glad you love this recipe! Thank you! 🙂
Hello,
How would I make this without mushrooms? Should I try adding something else?
Hi! I would just omit the mushrooms or use a veggie you love! Let me know if you have any questions. Hope you love this!
Hi! This looks really great! Can’t wait to try it….. I’m not huge fan of bacon and don’t typically buy it…. Would this dish be worth it without the bacon and renderings?
Thanks so much!
Hi! You can omit the bacon. I am sure it’s going to be great without it too! 🙂 hope you love this!
Thanks so much!
This recipe is amazing. I made this with my boyfriend for our Christmas eve dinner and we both can’t wait to make it again, this time with the mashed potatoes. The cranberries are such an inspired touch. Well done!
Sounds amazing Francesca! I am thrilled you and your boyfriend loved this dish!! Thank you!
I made this Cranberry Beef Bourgeoisie and it’s DELICIOUS! I followed recipe exactly except I used brandy instead of cognac and Merlot instead f Pinot noir. Also I used regular white button mushrooms because they were the only ones I could find. Instead of mashed potatoes bill I used egg noodles. DELICIOUS! Thank you for sharing a recipe I will make again. Merry Christmas and Happy New Year!
Hi Regina, sounds like it went perfectly, I’m so so happy you enjoyed it!! Thank you!