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

Enjoy a hearty, rustic dish where tender braised beef melds perfectly with the natural sweetness of root vegetables, enriched with a splash of robust red wine and aromatic herbs. An inviting, comforting meal ideal for a satisfying dinner.

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NUTRITION

430kcal
Protein
35.1g
Fat
19.8g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy pot or Dutch oven over medium-high heat, then sear the beef on all sides until browned.

  • 3

    Add the chopped onion and minced garlic to the pot, stirring until softened and aromatic.

  • 4

    Incorporate diced carrot and parsnip into the mixture, continuing to sauté for a few minutes.

  • 5

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 6

    Add beef broth and bring the mixture to a simmer. Return the beef to the pot, cover, and reduce heat to low.

  • 7

    Allow the beef to braise gently for about 1.5 to 2 hours, or until the meat is tender and the flavors meld together.

  • 8

    Taste and adjust seasoning with salt and pepper before serving.

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

Enjoy a hearty, rustic dish where tender braised beef melds perfectly with the natural sweetness of root vegetables, enriched with a splash of robust red wine and aromatic herbs. An inviting, comforting meal ideal for a satisfying dinner.

NUTRITION

430kcal
Protein
35.1g
Fat
19.8g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy pot or Dutch oven over medium-high heat, then sear the beef on all sides until browned.

  • 3

    Add the chopped onion and minced garlic to the pot, stirring until softened and aromatic.

  • 4

    Incorporate diced carrot and parsnip into the mixture, continuing to sauté for a few minutes.

  • 5

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 6

    Add beef broth and bring the mixture to a simmer. Return the beef to the pot, cover, and reduce heat to low.

  • 7

    Allow the beef to braise gently for about 1.5 to 2 hours, or until the meat is tender and the flavors meld together.

  • 8

    Taste and adjust seasoning with salt and pepper before serving.