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 deep, rich flavors of tender lean beef braised slowly in a splash of red wine, mingled with sweet and earthy root vegetables. This balanced dish brings a hearty warmth that is both comforting and satisfying, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

482kcal
Protein
47.0g
Fat
14.4g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (Beef Round)

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

2 Garlic Cloves

1/4 cup Red Wine

1 teaspoon Olive Oil

1 cup Beef Broth

3 sprigs Fresh Thyme

1 Bay Leaf

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by patting the beef dry with paper towels and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides until a deep crust forms.

  • 3

    Add the chopped onion and minced garlic to the pot and sauté until softened, about 3-4 minutes.

  • 4

    Chop the carrot and parsnip into uniform pieces and add them to the pot. Sauté briefly to mix the flavors.

  • 5

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

  • 6

    Add the beef broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a simmer.

  • 7

    Cover the pot with a lid and braise on low heat for about 1.5 to 2 hours until the beef is tender and the root vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper to taste, remove the thyme sprigs and bay leaf, and serve warm.

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 deep, rich flavors of tender lean beef braised slowly in a splash of red wine, mingled with sweet and earthy root vegetables. This balanced dish brings a hearty warmth that is both comforting and satisfying, perfect for a wholesome dinner.

NUTRITION

482kcal
Protein
47.0g
Fat
14.4g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (Beef Round)

1 medium Carrot

1 medium Parsnip

1/2 medium Yellow Onion

2 Garlic Cloves

1/4 cup Red Wine

1 teaspoon Olive Oil

1 cup Beef Broth

3 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Begin by patting the beef dry with paper towels and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides until a deep crust forms.

  • 3

    Add the chopped onion and minced garlic to the pot and sauté until softened, about 3-4 minutes.

  • 4

    Chop the carrot and parsnip into uniform pieces and add them to the pot. Sauté briefly to mix the flavors.

  • 5

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

  • 6

    Add the beef broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a simmer.

  • 7

    Cover the pot with a lid and braise on low heat for about 1.5 to 2 hours until the beef is tender and the root vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper to taste, remove the thyme sprigs and bay leaf, and serve warm.