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 oz Beef Chuck; 1 medium Carrot; 1 small Parsnip; 1/2 medium Onion; 1/4 cup Red Wine; 1 tsp Olive Oil; 1/4 cup Beef Broth; 1 Garlic clove; 2 sprigs Fresh Thyme

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 simmered in a rich red wine reduction with a medley of sweet root vegetables. This dish balances deep, savory flavors with the natural sweetness of carrots and parsnips, creating a comforting meal perfect for cooler evenings.

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NUTRITION

Protein

38.2g

Fat

20g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1/4 cup Red Wine

1 tsp Olive Oil

1/4 cup Beef Broth

1 Garlic clove

2 sprigs Fresh Thyme

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PREPARATION

1
Pat the beef dry and season lightly with salt and pepper if desired.
2
Heat olive oil in a deep, heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
3
Lower the heat to medium and add chopped garlic and sliced onion. Sauté until the onion softens, about 2 minutes.
4
Add sliced carrot and parsnip to the pan, stirring to combine with the aromatics.
5
Pour in the red wine and beef broth, then add fresh thyme sprigs. Allow the liquid to simmer and reduce slightly.
6
Cover the pan, reduce heat to low and let braise for 45 minutes to 1 hour until the beef is tender and the vegetables are soft.
7
Once done, remove thyme sprigs and serve the beef and vegetables with the flavorful sauce.