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

Enjoy a hearty dish of tender red wine braised beef complemented by a medley of roasted root vegetables. The savory flavors of beef, carrots, and parsnips meld beautifully with aromatic shallots, fresh thyme, and a splash of red wine to create a comforting yet refined meal.

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NUTRITION

494kcal
Protein
37.4g
Fat
19.9g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/2 cup Beef Broth

1 teaspoon Olive Oil

1 small Shallot

1 teaspoon Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Pat the beef dry with paper towels and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Add the beef and sear on all sides until browned, about 3-4 minutes per side.

  • 4

    Remove the beef and set aside.

  • 5

    In the same pot, add the chopped shallot and sauté until softened, about 2 minutes.

  • 6

    Add the diced carrot and parsnip, stirring to combine with the shallot.

  • 7

    Pour in the red wine, scraping up any browned bits from the bottom of the pot.

  • 8

    Return the beef to the pot and add the beef broth, thyme, and bay leaf.

  • 9

    Bring the mixture to a simmer, then reduce the heat to low, cover, and let braise for about 1.5 to 2 hours until the beef is fork-tender and the vegetables soften.

  • 10

    Remove the bay leaf and adjust seasoning as needed before serving.

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

Enjoy a hearty dish of tender red wine braised beef complemented by a medley of roasted root vegetables. The savory flavors of beef, carrots, and parsnips meld beautifully with aromatic shallots, fresh thyme, and a splash of red wine to create a comforting yet refined meal.

NUTRITION

494kcal
Protein
37.4g
Fat
19.9g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/2 cup Beef Broth

1 teaspoon Olive Oil

1 small Shallot

1 teaspoon Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Pat the beef dry with paper towels and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Add the beef and sear on all sides until browned, about 3-4 minutes per side.

  • 4

    Remove the beef and set aside.

  • 5

    In the same pot, add the chopped shallot and sauté until softened, about 2 minutes.

  • 6

    Add the diced carrot and parsnip, stirring to combine with the shallot.

  • 7

    Pour in the red wine, scraping up any browned bits from the bottom of the pot.

  • 8

    Return the beef to the pot and add the beef broth, thyme, and bay leaf.

  • 9

    Bring the mixture to a simmer, then reduce the heat to low, cover, and let braise for about 1.5 to 2 hours until the beef is fork-tender and the vegetables soften.

  • 10

    Remove the bay leaf and adjust seasoning as needed before serving.