Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Delight in a warm, rustic stew featuring tender chunks of lean beef and protein-packed lentils simmered with earthy cremini mushrooms, sweet carrots, and parsnips in a rich red wine broth. This comforting dish offers robust flavors and a nourishing blend of root vegetables, perfect for a satisfying meal any time of day.

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NUTRITION

574kcal
Protein
41.0g
Fat
11.8g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Stew Beef (~85g)

150 grams Cooked Green Lentils

150 grams Cremini Mushrooms

1 medium Carrot (~61g)

1 medium Parsnip (~133g)

1/2 medium Onion (~55g)

50 ml Red Wine

1 Garlic Clove

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a large, heavy-bottomed pot over medium heat and add a splash of water or a light drizzle of olive oil if desired.

  • 2

    Season the lean stew beef lightly with salt and pepper, then add to the pot to brown on all sides. Remove the beef and set aside.

  • 3

    In the same pot, add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add in the sliced cremini mushrooms, chopped carrot, and parsnip. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 5

    Return the browned beef to the pot along with the cooked green lentils.

  • 6

    Pour in the red wine and add the bay leaf and thyme sprigs. Allow the wine to reduce slightly for about 2 minutes.

  • 7

    Add enough water to just cover the ingredients, then bring the mixture to a simmer.

  • 8

    Reduce the heat to low, cover the pot, and let the stew simmer for 30-40 minutes, or until the beef is tender and the root vegetables are fully cooked. Stir occasionally.

  • 9

    Adjust seasoning with salt and pepper to taste, remove the bay leaf and thyme sprigs, and serve warm.

Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Delight in a warm, rustic stew featuring tender chunks of lean beef and protein-packed lentils simmered with earthy cremini mushrooms, sweet carrots, and parsnips in a rich red wine broth. This comforting dish offers robust flavors and a nourishing blend of root vegetables, perfect for a satisfying meal any time of day.

NUTRITION

574kcal
Protein
41.0g
Fat
11.8g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Stew Beef (~85g)

150 grams Cooked Green Lentils

150 grams Cremini Mushrooms

1 medium Carrot (~61g)

1 medium Parsnip (~133g)

1/2 medium Onion (~55g)

50 ml Red Wine

1 Garlic Clove

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a large, heavy-bottomed pot over medium heat and add a splash of water or a light drizzle of olive oil if desired.

  • 2

    Season the lean stew beef lightly with salt and pepper, then add to the pot to brown on all sides. Remove the beef and set aside.

  • 3

    In the same pot, add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add in the sliced cremini mushrooms, chopped carrot, and parsnip. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 5

    Return the browned beef to the pot along with the cooked green lentils.

  • 6

    Pour in the red wine and add the bay leaf and thyme sprigs. Allow the wine to reduce slightly for about 2 minutes.

  • 7

    Add enough water to just cover the ingredients, then bring the mixture to a simmer.

  • 8

    Reduce the heat to low, cover the pot, and let the stew simmer for 30-40 minutes, or until the beef is tender and the root vegetables are fully cooked. Stir occasionally.

  • 9

    Adjust seasoning with salt and pepper to taste, remove the bay leaf and thyme sprigs, and serve warm.