YOUR SOLIN GENERATED RECIPE
Red Wine Braised Beef with Root Vegetables
Savor the rich flavors of tender beef braised to perfection in a fragrant red wine sauce with hearty root vegetables. This comforting dish balances the deep, earthy notes of braised beef with the natural sweetness of carrots and parsnips, accented by aromatic garlic and onion.
INGREDIENTS
5 oz Beef Stew Meat
1 medium Carrot
1 small Parsnip
1/4 Yellow Onion
1 clove Garlic
1/4 cup Dry Red Wine
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Pat the beef dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef in batches until all sides are browned, then set aside.
In the same pot, add the chopped onion and garlic. Sauté for about 2 minutes until fragrant and beginning to soften.
Add the chopped carrot and parsnip to the pot, stirring to combine with the onions and garlic.
Return the beef to the pot, then pour in the red wine, scraping up any brown bits from the bottom of the pan.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it braise gently for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
Check the seasoning and adjust salt and pepper as needed before serving.