A bed of butter bean mash is topped with pan-seared beef strips. The pièce de résistance is the gorgeous sauce, made from balsamic vinegar and dried cranberries. Before luscious liquid is poured over the dish, it’s infused with a herbaceous mix of herbs. Served with a simple green salad for freshness.
Serving guide
Choose your portion size.
GET THE GREENS
In a salad bowl, combine the leaves with the Cucumber and a drizzle of olive oil. Season and set aside.
BEAN THERE, MADE THAT
Place a pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
BROWNED Beef
Boil the kettle. Pat the Beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Season and set aside in a bowl.
SWEET BALSAMIC STOCK
Rinse, pick and roughly chop the mixed herbs. Set aside. Dilute the stock with 50ml [100ml]|#7DA0D7 of boiling water. Place a pan over the heat with a drizzle of oil. When hot, fry the Garlic until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the sweet balsamic, the cranberries and the mixed herbs. Simmer until slightly reduced and thickening, 8-10 minutes (shfiting occasionally). Remove from the heat, season and set aside.
STUNNING
Plate up the butter bean mash and top with the browned Beef. Drizzle over the sweet sauce and serve the dressed salad on the side.
GET THE GREENS
In a salad bowl, combine the leaves with the Cucumber and a drizzle of olive oil. Season and set aside.
BEAN THERE, MADE THAT
Place a pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
BROWNED Beef
Boil the kettle. Pat the Beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Season and set aside in a bowl.
SWEET BALSAMIC STOCK
Rinse, pick and roughly chop the mixed herbs. Set aside. Dilute the stock with 50ml [100ml]|#7DA0D7 of boiling water. Place a pan over the heat with a drizzle of oil. When hot, fry the Garlic until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the sweet balsamic, the cranberries and the mixed herbs. Simmer until slightly reduced and thickening, 8-10 minutes (shfiting occasionally). Remove from the heat, season and set aside.
STUNNING
Plate up the butter bean mash and top with the browned Beef. Drizzle over the sweet sauce and serve the dressed salad on the side.
GET THE GREENS
In a salad bowl, combine the leaves with the Cucumber and a drizzle of olive oil. Season and set aside.
BEAN THERE, MADE THAT
Place a pot over medium-high heat with the beans and 120ml [160ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
BROWNED Beef
Boil the kettle. Pat the Beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Season and set aside in a bowl.
SWEET BALSAMIC STOCK
Rinse, pick and roughly chop the mixed herbs. Set aside. Dilute the stock with 150ml [200ml]|#7DA0D7 of boiling water. Place a pan over the heat with a drizzle of oil. When hot, fry th Garlic until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the sweet balsamic, the cranberries, and ½ the mixed herbs. Simmer until slightly reduced and thickening, 10-12 minutes (shfiting occasionally). Remove from the heat, season and set aside.
STUNNING
Plate up the butter bean mash and top with the browned Beef. Drizzle over the sweet sauce and serve the dressed salad on the side.
GET THE GREENS
In a salad bowl, combine the leaves with the Cucumber and a drizzle of olive oil. Season and set aside.
BEAN THERE, MADE THAT
Place a pot over medium-high heat with the beans and 120ml [160ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
BROWNED Beef
Boil the kettle. Pat the Beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Season and set aside in a bowl.
SWEET BALSAMIC STOCK
Rinse, pick and roughly chop the mixed herbs. Set aside. Dilute the stock with 150ml [200ml]|#7DA0D7 of boiling water. Place a pan over the heat with a drizzle of oil. When hot, fry th Garlic until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the sweet balsamic, the cranberries, and ½ the mixed herbs. Simmer until slightly reduced and thickening, 10-12 minutes (shfiting occasionally). Remove from the heat, season and set aside.
STUNNING
Plate up the butter bean mash and top with the browned Beef. Drizzle over the sweet sauce and serve the dressed salad on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R109.24
for 4 servings · R27.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Beef Stock needs 10 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 2% of packR1.10
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Dried Cranberries needs 80 gDried Cranberries 250 g 250 g at R85.99 · 32% of packR27.52
Not in the Woolies basket — source these elsewhere:
- Sweet Balsamic Reduction
- Beef Rump Strips
- Fresh Herb Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cranberry Balsamic Beef?
The preparation time for Cranberry Balsamic Beef with butter bean mash is between 15 and 35 minutes.
What is the total time required to make Cranberry Balsamic Beef with butter bean mash?
The total time required to make Cranberry Balsamic Beef with butter bean mash is between 25 and 45 minutes.
How many servings does Cranberry Balsamic Beef provide?
4 servings
What are the main ingredients in Cranberry Balsamic Beef?
Beef, Beef Stock, Butter Beans, Cucumber, Dried Cranberries, Free-range Beef Rump Strips, Garlic, Green Leaves, Herb Mix, Mixed Herbs, Sweet Balsamic Reduction
What is the nutritional information of Cranberry Balsamic Beef?
Calories: 564, Carbs: 55 grams, Fat: grams, Protein: 40.3 grams, Sugar: 20.8 grams, Salt: 532 grams
How do I prepare Cranberry Balsamic Beef?
GET THE GREENS: In a salad bowl, combine the leaves with the cucumber and a drizzle of olive oil. Season and set aside. STUNNING: Plate up the butter bean mash and top with the browned beef. Drizzle over the sweet sauce and serve the dressed salad on the side. SWEET BALSAMIC STOCK: Rinse, pick and roughly chop the mixed herbs. Set aside. Dilute the stock with 50ml [100ml]|#7DA0D7 of boiling water. Place a pan over the heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the sweet balsamic, the cranberries and the mixed herbs. Simmer until slightly reduced and thickening, 8-10 minutes (shfiting occasionally). Remove from the heat, season and set aside. BROWNED BEEF: Boil the kettle. Pat the beef strips dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Season and set aside in a bowl. BEAN THERE, MADE THAT: Place a pot over medium-high heat with the beans and 40ml [80ml]|#7DA0D7 of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover to keep warm.
What should be prepared from my kitchen to make Cranberry Balsamic Beef?
Beef, Beef Stock, Butter Beans, Cucumber, Dried Cranberries, Free-range Beef Rump Strips, Garlic, Green Leaves, Herb Mix, Mixed Herbs, Sweet Balsamic Reduction
How many calories does Cranberry Balsamic Beef have?
564 calories
How much fat content does Cranberry Balsamic Beef have?
grams