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

Savor the rich flavors of slow-braised beef melded with hearty root vegetables and a splash of red wine. This comforting dish delivers tender beef and sweet, caramelized vegetables infused with aromatic herbs, creating an inviting meal perfect for any time of day.

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NUTRITION

476kcal
Protein
36g
Fat
24.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 medium Onion (quartered)

1 tsp Olive Oil

1/4 cup Red Wine

1/4 cup Low Sodium Beef Broth

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the beef dry and season generously with salt and pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.

  • 3

    Add the quartered onion and minced garlic to the pot and sauté until translucent and fragrant.

  • 4

    Add chopped carrot and parsnip to the pot, stirring occasionally for a few minutes until they begin to soften.

  • 5

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

  • 6

    Return the beef to the pot along with low sodium beef broth and fresh thyme sprigs.

  • 7

    Bring the mixture to a simmer, then reduce heat to low. Cover and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper 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

Savor the rich flavors of slow-braised beef melded with hearty root vegetables and a splash of red wine. This comforting dish delivers tender beef and sweet, caramelized vegetables infused with aromatic herbs, creating an inviting meal perfect for any time of day.

NUTRITION

476kcal
Protein
36g
Fat
24.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 medium Onion (quartered)

1 tsp Olive Oil

1/4 cup Red Wine

1/4 cup Low Sodium Beef Broth

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the beef dry and season generously with salt and pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.

  • 3

    Add the quartered onion and minced garlic to the pot and sauté until translucent and fragrant.

  • 4

    Add chopped carrot and parsnip to the pot, stirring occasionally for a few minutes until they begin to soften.

  • 5

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

  • 6

    Return the beef to the pot along with low sodium beef broth and fresh thyme sprigs.

  • 7

    Bring the mixture to a simmer, then reduce heat to low. Cover and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper as needed before serving.