Welsh Beef with Spices and Cranberry Soup


  1. In a large saucepan, heat the oil and add the braising cubes and brown on all sides.
  2. Add the leek, onion, garlic, garam massala and cinnamon. Stir and cook with the spice for 1-2 minutes.
  3. Add the stock, cranberry juice, cranberry sauce, carrots and parsnips. Simmer on a low heat, cover with a lid and cook for about 2 hours until the meat is tender and falls apart.
  4. Stir through the rice, scatter with pomegranate seeds and parsley and serve with toasted pitta or naan breads.

Recipe Information

Serves 4
Calories 1512 kcals
Cooking Time


  • 450g (1lb) Welsh Beef braising steak, cut into small cubes
  • 15ml (1tbsp) Oil
  • 2 Leeks, washed and sliced
  • 1 Red onion, peeled and cut into wedges
  • 1 Clove garlic, crushed
  • 15-30ml (1-2tbsp) Garam masala
  • 5ml (1tsp) Cinnamon
  • 600ml (1pt) Beef stock
  • 300ml (½pt) Cranberry juice
  • 30ml (2tbsp) Cranberry sauce
  • 3 Carrots, peeled and cut into chunks
  • 2 Parsnip, peeled and cut into chunks
  • 60ml (4tbsp) Cooked rice
  • 60ml (4tbsp) Pomegranate seeds
  • Fresh parsley to scatter

Nutrition Information

  • Calories 360 kcal
  • Energy 1512
  • Fat 11g
  • Saturates 2.7g
  • Salt 0.7g
  • Iron 6g
  • 5-a-day 3