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 Roast; 1 medium Carrot; 1 small Parsnip; 1/4 cup Red Wine; 1 small Yellow Onion; 2 cloves Garlic; 1 tsp Olive Oil; 3 sprigs Fresh 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

Savor tender beef braised in a rich red wine sauce with an assortment of hearty root vegetables. This dish offers the deep, comforting flavors of slow-cooked beef accented by the natural sweetness of carrots and parsnips, making every bite a balanced, savory experience.

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NUTRITION

Protein

33.7g

Fat

22.7g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1 small Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

3 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

1
Season the beef with salt and pepper on all sides.
2
Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned.
3
Add chopped onions and minced garlic to the pot, and cook until softened.
4
Add sliced carrot and parsnip to the pot along with fresh thyme sprigs and the bay leaf. Stir briefly to combine.
5
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits.
6
Reduce the heat to low, cover the pot, and let simmer for about 1.5 to 2 hours until the beef is tender and the flavors meld.
7
Adjust seasoning with salt and pepper as needed before serving.