Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Stew Meat (170g); 0.5 medium Carrot (~31g); 0.5 cup chopped Parsnips (~44g); 0.25 cup chopped Onion (~40g); 0.25 cup Red Wine (~60g); 2 cloves Garlic; 1 tsp Fresh Thyme; 1 Bay Leaf; Salt and Pepper to taste

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 braised beef slowly cooked in a rich red wine reduction with a medley of sweet root vegetables. This comforting dish delivers deep, satisfying flavors with a perfectly balanced mix of savory beef and naturally sweet carrots, parsnips, and onions.

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NUTRITION

Protein

44.2g

Fat

18.5g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Stew Meat (170g)

0.5 medium Carrot (~31g)

0.5 cup chopped Parsnips (~44g)

0.25 cup chopped Onion (~40g)

0.25 cup Red Wine (~60g)

2 cloves Garlic

1 tsp Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

1
Season the beef stew meat with a pinch of salt and pepper.
2
Heat a large, heavy pot over medium-high heat. Sear the beef on all sides until browned.
3
Add chopped carrots, parsnips, and onions to the pot along with minced garlic. Sauté until the vegetables start to soften.
4
Pour in the red wine, stirring to deglaze the pan and incorporate the browned bits.
5
Add fresh thyme and the bay leaf. Lower the heat to a gentle simmer, cover, and let the beef braise for about 1.5 to 2 hours until tender.
6
Check seasoning and adjust with salt and pepper if needed. Remove the bay leaf before serving.
7
Serve the braised beef and vegetables warm, enjoying the rich layers of flavor.