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 a hearty yet balanced dish featuring tender braised beef slowly simmered in red wine with a medley of sweet root vegetables. This rustic creation melds savory flavors with a touch of wine acidity and aromatic herbs, perfect for a comforting dinner that nourishes both body and soul.

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NUTRITION

454kcal
Protein
38.2g
Fat
22.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

Mixed Herbs & Spices to taste

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PREPARATION

  • 1

    Season the beef lightly with salt and pepper. In a heavy pan or Dutch oven, warm the olive oil over medium heat.

  • 2

    Sear the beef on all sides until nicely browned, then remove and set aside.

  • 3

    In the same pan, add the chopped onion and garlic; sauté until the onion is translucent.

  • 4

    Add the diced carrot and parsnip, stirring for 2-3 minutes to slightly soften the vegetables.

  • 5

    Return the beef to the pan and pour in the red wine, scraping off any browned bits from the bottom.

  • 6

    Stir in the beef broth and add a pinch of mixed herbs and spices. Bring the mixture to a simmer.

  • 7

    Reduce the heat to low, cover the pot, and let it braise for about 45 minutes, or until the beef is tender and the flavors meld together.

  • 8

    Taste and adjust seasoning if necessary 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

Savor a hearty yet balanced dish featuring tender braised beef slowly simmered in red wine with a medley of sweet root vegetables. This rustic creation melds savory flavors with a touch of wine acidity and aromatic herbs, perfect for a comforting dinner that nourishes both body and soul.

NUTRITION

454kcal
Protein
38.2g
Fat
22.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

Mixed Herbs & Spices to taste

PREPARATION

  • 1

    Season the beef lightly with salt and pepper. In a heavy pan or Dutch oven, warm the olive oil over medium heat.

  • 2

    Sear the beef on all sides until nicely browned, then remove and set aside.

  • 3

    In the same pan, add the chopped onion and garlic; sauté until the onion is translucent.

  • 4

    Add the diced carrot and parsnip, stirring for 2-3 minutes to slightly soften the vegetables.

  • 5

    Return the beef to the pan and pour in the red wine, scraping off any browned bits from the bottom.

  • 6

    Stir in the beef broth and add a pinch of mixed herbs and spices. Bring the mixture to a simmer.

  • 7

    Reduce the heat to low, cover the pot, and let it braise for about 45 minutes, or until the beef is tender and the flavors meld together.

  • 8

    Taste and adjust seasoning if necessary before serving.