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 the rich flavors of tender braised beef nestled among a medley of hearty carrots, parsnips, and onions, all simmered in a robust red wine and aromatic garlic broth. This comforting dish offers a beautiful balance of savory protein and naturally sweet root vegetables, perfect for a nourishing meal.

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NUTRITION

405kcal
Protein
38.1g
Fat
16.8g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 clove Garlic

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy skillet or Dutch oven over medium-high heat.

  • 3

    Sear the beef on all sides until browned, then remove from the pot.

  • 4

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

  • 5

    Stir in the sliced carrot and diced parsnip, cooking for an additional 2 minutes.

  • 6

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

  • 7

    Return the beef to the pot, reduce the heat to low, cover, and let simmer for 1.5 to 2 hours until the beef is tender.

  • 8

    Check seasoning and serve warm with the tender root vegetables and a bit of the flavorful braising liquid.

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 the rich flavors of tender braised beef nestled among a medley of hearty carrots, parsnips, and onions, all simmered in a robust red wine and aromatic garlic broth. This comforting dish offers a beautiful balance of savory protein and naturally sweet root vegetables, perfect for a nourishing meal.

NUTRITION

405kcal
Protein
38.1g
Fat
16.8g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck

1 medium Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 clove Garlic

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy skillet or Dutch oven over medium-high heat.

  • 3

    Sear the beef on all sides until browned, then remove from the pot.

  • 4

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

  • 5

    Stir in the sliced carrot and diced parsnip, cooking for an additional 2 minutes.

  • 6

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

  • 7

    Return the beef to the pot, reduce the heat to low, cover, and let simmer for 1.5 to 2 hours until the beef is tender.

  • 8

    Check seasoning and serve warm with the tender root vegetables and a bit of the flavorful braising liquid.