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.

Red Wine Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Root Vegetables

Savor this comforting dish featuring tender braised beef slowly simmered in a rich red wine sauce with sweet carrots, earthy parsnips, and caramelized onions. The melding of flavors creates a warm, hearty meal that is both satisfying and balanced.

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NUTRITION

495kcal
Protein
42.2g
Fat
24.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (chuck roast)

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the beef dry and season with salt and pepper.

  • 2

    Heat the olive oil in a heavy pot over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Remove the beef and add the chopped carrot, parsnip, quartered onion, and minced garlic to the pot. Sauté until the vegetables begin to soften and the onions are translucent.

  • 4

    Return the beef to the pot. Pour in the red wine and beef broth, scraping any browned bits from the bottom.

  • 5

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise slowly for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

  • 6

    Adjust seasoning with salt and pepper, then serve hot with the tender vegetables and a drizzle of the reduced sauce over the beef.

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.

Red Wine Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Root Vegetables

Savor this comforting dish featuring tender braised beef slowly simmered in a rich red wine sauce with sweet carrots, earthy parsnips, and caramelized onions. The melding of flavors creates a warm, hearty meal that is both satisfying and balanced.

NUTRITION

495kcal
Protein
42.2g
Fat
24.8g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (chuck roast)

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the beef dry and season with salt and pepper.

  • 2

    Heat the olive oil in a heavy pot over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Remove the beef and add the chopped carrot, parsnip, quartered onion, and minced garlic to the pot. Sauté until the vegetables begin to soften and the onions are translucent.

  • 4

    Return the beef to the pot. Pour in the red wine and beef broth, scraping any browned bits from the bottom.

  • 5

    Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise slowly for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

  • 6

    Adjust seasoning with salt and pepper, then serve hot with the tender vegetables and a drizzle of the reduced sauce over the beef.