Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef (Braised Roast); 1 medium Carrot; 1 small Parsnip; 1/4 Yellow Onion; 1/4 cup Red Wine; 1 tsp Olive Oil; 1 clove Garlic; 2 sprigs Fresh Thyme

Red Wine Braised Beef with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Root Vegetables

Savor a comforting dish featuring tender braised beef steeped in a rich red wine reduction, paired with a medley of sweet and earthy root vegetables. Each bite delivers a balance of juicy meat, caramelized onions, and the natural sweetness of carrots and parsnips, all enhanced by aromatic garlic and herbs.

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NUTRITION

Protein

37.2g

Fat

16.9g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef (Braised Roast)

1 medium Carrot

1 small Parsnip

1/4 Yellow Onion

1/4 cup Red Wine

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

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PREPARATION

1
Preheat a heavy pot or Dutch oven over medium-high heat and add olive oil.
2
Season the beef lightly with salt and pepper. Brown the beef on all sides in the pot until a crust forms.
3
Add the chopped garlic and sliced onions to the pot, cooking until softened and lightly caramelized.
4
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
5
Add the diced carrots and parsnips along with the thyme sprigs. Return the beef to the pot.
6
Reduce the heat to a simmer, cover, and let it braise for about 1.5-2 hours, or until the beef is tender and the flavors meld together.
7
Check seasoning and adjust with salt and pepper as needed before serving.