Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Beef Stew Meat; 1/4 cup Red Wine; 1 medium Carrot; 1 medium Parsnip; 1/2 medium Onion; 2 cloves Garlic; 1/2 cup Beef Broth (Low-Sodium); 1 teaspoon Olive Oil; 1 teaspoon Dried 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

A hearty and comforting dish featuring tender beef braised in a rich red wine reduction with vibrant root vegetables. The medley of carrots, parsnips, and onion delivers natural sweetness that beautifully balances the savory depth of the beef and wine, offering a satisfying meal perfect for a cozy lunch or dinner.

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NUTRITION

Protein

33.6g

Fat

14.9g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Stew Meat

1/4 cup Red Wine

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 cloves Garlic

1/2 cup Beef Broth (Low-Sodium)

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

1
Heat a teaspoon of olive oil in a heavy pot over medium heat.
2
Season the beef stew meat with salt and pepper and sear until browned on all sides.
3
Add chopped half onion and minced garlic; sauté until the onion becomes translucent.
4
Pour in the red wine and allow it to reduce slightly for 2-3 minutes.
5
Add diced carrot, parsnip, beef broth, dried thyme, and bay leaf to the pot.
6
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it braise for about 1.5 to 2 hours, stirring occasionally.
7
Once the beef is tender and the vegetables are cooked through, adjust seasoning as needed and serve.