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 rich, hearty flavors of tender beef braised in red wine combined with earthy root vegetables. This dish melds savory beef with the natural sweetness of carrots and parsnips, accented by aromatic garlic and thyme for a warming and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

463kcal
Protein
37.6g
Fat
18g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/2 medium Onion

1 clove Garlic

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the beef stew meat dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a heavy saucepan or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove from the pan and set aside.

  • 3

    Add the chopped onion and garlic to the pan and sauté until translucent and fragrant.

  • 4

    Dice the carrot and parsnip into uniform pieces and add to the pan, stirring for a couple of minutes.

  • 5

    Deglaze the pan with red wine, scraping up any browned bits from the bottom.

  • 6

    Return the beef to the pan and add the beef broth along with the fresh thyme sprigs.

  • 7

    Bring to a simmer, then lower the heat to maintain a gentle simmer. Cover and let braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Adjust seasoning to taste and serve hot, ensuring an evenly balanced portion that meets your nutritional goals.

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 rich, hearty flavors of tender beef braised in red wine combined with earthy root vegetables. This dish melds savory beef with the natural sweetness of carrots and parsnips, accented by aromatic garlic and thyme for a warming and satisfying meal.

NUTRITION

463kcal
Protein
37.6g
Fat
18g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/2 medium Onion

1 clove Garlic

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Pat the beef stew meat dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a heavy saucepan or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove from the pan and set aside.

  • 3

    Add the chopped onion and garlic to the pan and sauté until translucent and fragrant.

  • 4

    Dice the carrot and parsnip into uniform pieces and add to the pan, stirring for a couple of minutes.

  • 5

    Deglaze the pan with red wine, scraping up any browned bits from the bottom.

  • 6

    Return the beef to the pan and add the beef broth along with the fresh thyme sprigs.

  • 7

    Bring to a simmer, then lower the heat to maintain a gentle simmer. Cover and let braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Adjust seasoning to taste and serve hot, ensuring an evenly balanced portion that meets your nutritional goals.