Hearty Mushroom and Red Wine Stew with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Savor a warming bowl of hearty stew featuring tender lean beef, earthy mushrooms, and a medley of root vegetables simmered in a rich red wine and vegetable broth. This stew blends the deep flavors of slow-cooked vegetables with a splash of robust red wine, finished with aromatic garlic and herbs for a comforting meal that satisfies both body and soul.

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NUTRITION

447kcal
Protein
34g
Fat
12.2g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Stew Meat

1 cup Sliced Mushrooms

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/2 cup Chopped Onion

2 cloves Garlic, minced

1 cup Vegetable Broth

1 tsp Olive Oil

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat.

  • 2

    Add the chopped onion and minced garlic, cooking until softened and fragrant.

  • 3

    Increase the heat to medium-high and add the lean beef stew meat. Sear until the meat is browned on all sides.

  • 4

    Add the sliced mushrooms, diced carrot, and chopped parsnip to the pot. Stir to combine with the meat and aromatics.

  • 5

    Pour in the red wine and allow it to simmer for 2-3 minutes, letting the alcohol cook off.

  • 6

    Add the vegetable broth and fresh thyme. Stir well and season with salt and black pepper.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, until the vegetables are tender and the flavors have melded.

  • 8

    Taste and adjust seasoning if needed before serving.

Hearty Mushroom and Red Wine Stew with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Savor a warming bowl of hearty stew featuring tender lean beef, earthy mushrooms, and a medley of root vegetables simmered in a rich red wine and vegetable broth. This stew blends the deep flavors of slow-cooked vegetables with a splash of robust red wine, finished with aromatic garlic and herbs for a comforting meal that satisfies both body and soul.

NUTRITION

447kcal
Protein
34g
Fat
12.2g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Stew Meat

1 cup Sliced Mushrooms

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/2 cup Chopped Onion

2 cloves Garlic, minced

1 cup Vegetable Broth

1 tsp Olive Oil

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat.

  • 2

    Add the chopped onion and minced garlic, cooking until softened and fragrant.

  • 3

    Increase the heat to medium-high and add the lean beef stew meat. Sear until the meat is browned on all sides.

  • 4

    Add the sliced mushrooms, diced carrot, and chopped parsnip to the pot. Stir to combine with the meat and aromatics.

  • 5

    Pour in the red wine and allow it to simmer for 2-3 minutes, letting the alcohol cook off.

  • 6

    Add the vegetable broth and fresh thyme. Stir well and season with salt and black pepper.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, until the vegetables are tender and the flavors have melded.

  • 8

    Taste and adjust seasoning if needed before serving.