Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Stew Meat; 1 medium Carrot; 1 small Parsnip; 1/4 Red Onion; 1 stalk Celery; 2 cloves Garlic; 1/2 cup Red Wine; 1/2 cup Beef Broth; 1 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Root Vegetables

Savor tender lean beef braised in a fragrant red wine and beef broth reduction with a medley of root vegetables including carrots, parsnips, red onion, and celery. This hearty dish is perfectly balanced with a vibrant, robust flavor that makes it a satisfying meal for any time of day.

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NUTRITION

Protein

38.4g

Fat

14.2g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 stalk Celery

2 cloves Garlic

1/2 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

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PREPARATION

1
Pat the beef dry with a paper towel and season lightly with salt and pepper if desired.
2
Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove the beef and set aside.
3
Add chopped garlic, diced carrot, sliced parsnip, quartered red onion, and chopped celery to the pot. Sauté for about 3-4 minutes until slightly softened.
4
Return the beef to the pot and stir in the red wine. Allow the wine to simmer for 1-2 minutes to let the alcohol evaporate.
5
Pour in the beef broth, bring the mixture to a gentle simmer, then cover the pot.
6
Reduce the heat to low and let it braise for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
7
Adjust seasoning with salt and pepper as needed before serving.