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 this hearty dish featuring tender braised beef slowly simmered in red wine and beef broth with a medley of root vegetables. The succulent beef pairs beautifully with sweet carrots, earthy parsnips, and a hint of onion, creating a warming, savory meal perfect for dinner.

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NUTRITION

527kcal
Protein
40.4g
Fat
23g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck

1 medium Carrot

1/2 medium Parsnip

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Beef Broth

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat.

  • 2

    Season the beef lightly with salt and pepper. Sear the beef in the pot until browned on all sides, about 3-4 minutes per side.

  • 3

    Reduce heat to medium. Add the chopped carrot, parsnip, and onion to the pot and sauté for 3-4 minutes until slightly softened.

  • 4

    Pour in the red wine, allowing it to deglaze the pan by scraping up any browned bits.

  • 5

    Add the beef broth, then bring the mixture to a gentle simmer.

  • 6

    Cover the pot and let it braise on low heat for 1.5 to 2 hours until the beef is tender and the flavors meld together.

  • 7

    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 this hearty dish featuring tender braised beef slowly simmered in red wine and beef broth with a medley of root vegetables. The succulent beef pairs beautifully with sweet carrots, earthy parsnips, and a hint of onion, creating a warming, savory meal perfect for dinner.

NUTRITION

527kcal
Protein
40.4g
Fat
23g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck

1 medium Carrot

1/2 medium Parsnip

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Beef Broth

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat.

  • 2

    Season the beef lightly with salt and pepper. Sear the beef in the pot until browned on all sides, about 3-4 minutes per side.

  • 3

    Reduce heat to medium. Add the chopped carrot, parsnip, and onion to the pot and sauté for 3-4 minutes until slightly softened.

  • 4

    Pour in the red wine, allowing it to deglaze the pan by scraping up any browned bits.

  • 5

    Add the beef broth, then bring the mixture to a gentle simmer.

  • 6

    Cover the pot and let it braise on low heat for 1.5 to 2 hours until the beef is tender and the flavors meld together.

  • 7

    Adjust seasoning with salt and pepper as needed before serving.