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 comforting bowl of tender red wine braised beef nestled with a medley of roasted root vegetables. The dish features rich, slow-cooked lean beef enhanced by aromatic garlic and red wine, blending beautifully with the natural sweetness of carrots and parsnips. Perfectly balanced for a satisfying dinner that warms the soul.

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NUTRITION

380kcal
Protein
35g
Fat
14.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef (Braising Cut)

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 clove Garlic

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a heavy-bottomed pot over medium-high heat.

  • 2

    Lightly season the beef with salt and pepper, then add it to the pot and brown on all sides.

  • 3

    Add the minced garlic and quartered red onion, sautéing until fragrant and slightly softened.

  • 4

    Pour in the red wine and allow it to simmer for a minute, scraping any browned bits from the bottom of the pot.

  • 5

    Add the beef broth, sliced carrot, and chopped parsnip. Bring the mixture to a low simmer.

  • 6

    Cover the pot, reduce heat to low, and let it braise for about 1.5 to 2 hours until the beef is tender and the flavors have melded.

  • 7

    Adjust seasoning if necessary, then serve hot, ensuring a balanced portion of beef and vegetables in each bowl.

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 comforting bowl of tender red wine braised beef nestled with a medley of roasted root vegetables. The dish features rich, slow-cooked lean beef enhanced by aromatic garlic and red wine, blending beautifully with the natural sweetness of carrots and parsnips. Perfectly balanced for a satisfying dinner that warms the soul.

NUTRITION

380kcal
Protein
35g
Fat
14.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef (Braising Cut)

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 clove Garlic

1 teaspoon Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a heavy-bottomed pot over medium-high heat.

  • 2

    Lightly season the beef with salt and pepper, then add it to the pot and brown on all sides.

  • 3

    Add the minced garlic and quartered red onion, sautéing until fragrant and slightly softened.

  • 4

    Pour in the red wine and allow it to simmer for a minute, scraping any browned bits from the bottom of the pot.

  • 5

    Add the beef broth, sliced carrot, and chopped parsnip. Bring the mixture to a low simmer.

  • 6

    Cover the pot, reduce heat to low, and let it braise for about 1.5 to 2 hours until the beef is tender and the flavors have melded.

  • 7

    Adjust seasoning if necessary, then serve hot, ensuring a balanced portion of beef and vegetables in each bowl.