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 rustic goodness of tender braised lean beef enveloped in a rich red wine sauce, mingling with hearty root vegetables and aromatic herbs. This comforting dish delivers a complex flavor profile with a perfect balance of savory beef, sweet root vegetables, and zesty red wine notes, making it an ideal choice for a satisfying dinner.

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NUTRITION

489kcal
Protein
35.2g
Fat
17g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

0.5 cup chopped Onion

0.25 cup Red Wine

0.5 cup Beef Broth

1 teaspoon Olive Oil

2 cloves Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Pat the beef dry with a paper towel and season lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.

  • 3

    Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 2-3 minutes.

  • 4

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth to the pot along with the peeled and cut carrot and parsnip. Toss in the fresh thyme sprigs and bay leaf.

  • 6

    Bring the mixture to a simmer, then reduce heat to low, cover, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.

  • 7

    Remove the thyme sprigs and bay leaf before serving. Taste and adjust seasoning as needed.

  • 8

    Serve warm and enjoy the robust flavors of the slow-cooked beef and vegetables.

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 rustic goodness of tender braised lean beef enveloped in a rich red wine sauce, mingling with hearty root vegetables and aromatic herbs. This comforting dish delivers a complex flavor profile with a perfect balance of savory beef, sweet root vegetables, and zesty red wine notes, making it an ideal choice for a satisfying dinner.

NUTRITION

489kcal
Protein
35.2g
Fat
17g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

0.5 cup chopped Onion

0.25 cup Red Wine

0.5 cup Beef Broth

1 teaspoon Olive Oil

2 cloves Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Pat the beef dry with a paper towel and season lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.

  • 3

    Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 2-3 minutes.

  • 4

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth to the pot along with the peeled and cut carrot and parsnip. Toss in the fresh thyme sprigs and bay leaf.

  • 6

    Bring the mixture to a simmer, then reduce heat to low, cover, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.

  • 7

    Remove the thyme sprigs and bay leaf before serving. Taste and adjust seasoning as needed.

  • 8

    Serve warm and enjoy the robust flavors of the slow-cooked beef and vegetables.