YOUR SOLIN GENERATED RECIPE
Red Wine Braised Beef with Root Vegetables
Savor a comforting bowl of succulent braised beef simmered in a rich red wine sauce, mingled with tender root vegetables for an earthy, satisfying meal. This dish boasts deep flavors from caramelized onions, garlic, and thyme, creating a perfect balance of protein and hearty vegetables that warm the soul.
INGREDIENTS
5 oz Beef Chuck
1 medium Carrot
1 small Parsnip
1/4 medium Red Onion
1 Garlic Clove
1/4 cup Red Wine
1/2 cup Beef Broth
1 sprig Fresh Thyme
PREPARATION
Pat the beef dry with paper towels and season with salt and pepper if desired.
Heat a heavy-bottomed pan over medium-high heat. Sear the beef chunks until all sides are browned. Remove the beef and set aside.
In the same pan, add sliced red onion, diced carrot, chopped parsnip, and minced garlic. Sauté until the vegetables begin to soften and the onions turn translucent.
Pour in the red wine to deglaze the pan, scraping up the brown bits stuck on the bottom.
Return the beef to the pan and add the beef broth along with a sprig of fresh thyme.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it braise for 1.5 to 2 hours or until the beef is tender and the flavors have melded together.
Taste and adjust seasonings as necessary before serving.