Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Beef Chuck (braised); 1 medium Carrot; 1 medium Parsnip; 60 ml Red Wine; 1/4 medium Onion; 1 clove Garlic; 1/2 tsp Extra Virgin Olive Oil; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; Salt & 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 the rich, comforting flavors of tender braised beef slowly cooked in red wine with a medley of sweet root vegetables. This dish delivers a hearty bite with the aromatic essence of garlic, onion, rosemary, and thyme, making it a perfect option for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.3g

Fat

21.4g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Chuck (braised)

1 medium Carrot

1 medium Parsnip

60 ml Red Wine

1/4 medium Onion

1 clove Garlic

1/2 tsp Extra Virgin Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Begin by patting the beef dry and seasoning it with salt and pepper.
2
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until nicely browned.
3
Reduce heat to medium and add the chopped onion and minced garlic. Sauté until softened and fragrant.
4
Pour in the red wine, scraping any browned bits from the bottom of the pot.
5
Add the carrot (cut into thick rounds) and parsnip (cut into chunks) along with the dried rosemary and thyme.
6
Bring the mixture to a simmer, then cover and reduce the heat to low. Allow the dish to braise gently for about 1.5 to 2 hours, until the beef is tender and the vegetables are cooked through.
7
Adjust seasoning with additional salt and pepper if needed, and serve warm.