Hearty Mushroom and Red Wine Stew with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Enjoy a warming, rustic stew featuring tender chunks of lean beef, earthy mushrooms, and vibrant root vegetables simmered in a rich red wine and beef broth sauce. This hearty dish bursts with deep flavors and a comforting aroma, perfect for any meal of the day.

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NUTRITION

598kcal
Protein
46.6g
Fat
14.6g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Stew Meat

1/4 cup Red Lentils (dry)

100 g Cremini Mushrooms

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1/2 medium Onion

2 cloves Garlic

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped half onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the lean beef stew meat and brown it on all sides.

  • 4

    Stir in the sliced cremini mushrooms, diced carrot, and chopped parsnip; cook for a few minutes.

  • 5

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

  • 6

    Add the low sodium beef broth and red lentils. Bring the mixture to a simmer.

  • 7

    Toss in the fresh thyme sprigs, then reduce the heat and let the stew simmer gently for 25-30 minutes until the beef is tender and the lentils are cooked through.

  • 8

    Season with salt and black pepper to taste before serving.

Hearty Mushroom and Red Wine Stew with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Enjoy a warming, rustic stew featuring tender chunks of lean beef, earthy mushrooms, and vibrant root vegetables simmered in a rich red wine and beef broth sauce. This hearty dish bursts with deep flavors and a comforting aroma, perfect for any meal of the day.

NUTRITION

598kcal
Protein
46.6g
Fat
14.6g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Stew Meat

1/4 cup Red Lentils (dry)

100 g Cremini Mushrooms

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1/2 medium Onion

2 cloves Garlic

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped half onion and minced garlic, sautéing until softened and fragrant.

  • 3

    Add the lean beef stew meat and brown it on all sides.

  • 4

    Stir in the sliced cremini mushrooms, diced carrot, and chopped parsnip; cook for a few minutes.

  • 5

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

  • 6

    Add the low sodium beef broth and red lentils. Bring the mixture to a simmer.

  • 7

    Toss in the fresh thyme sprigs, then reduce the heat and let the stew simmer gently for 25-30 minutes until the beef is tender and the lentils are cooked through.

  • 8

    Season with salt and black pepper to taste before serving.