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, tender braised beef nestled among a medley of hearty root vegetables, infused with red wine, savory herbs, and a hint of garlic. This comforting dish features succulent beef stewed slowly until flavorful, with carrots, parsnips, and red onion lending a natural sweetness and depth that's perfect for any satisfying dinner.

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NUTRITION

504kcal
Protein
38.4g
Fat
18g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

1 Bay Leaf

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium, heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Add the chopped red onion and minced garlic to the pot, sautéing until the onion softens slightly, about 2 minutes.

  • 4

    Stir in the diced carrot and parsnip, allowing them to mix with the beef and aromatics.

  • 5

    Pour in the red wine, scraping any browned bits from the bottom of the pot. Let the wine reduce for about 2 minutes.

  • 6

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

  • 7

    Cover the pot, reduce the heat to low, and let the dish braise gently for 45-60 minutes, or until the beef is tender and the vegetables are fork-tender.

  • 8

    Remove the herb sprigs and bay leaf before serving. Adjust seasoning as needed and serve hot.

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, tender braised beef nestled among a medley of hearty root vegetables, infused with red wine, savory herbs, and a hint of garlic. This comforting dish features succulent beef stewed slowly until flavorful, with carrots, parsnips, and red onion lending a natural sweetness and depth that's perfect for any satisfying dinner.

NUTRITION

504kcal
Protein
38.4g
Fat
18g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

1 Bay Leaf

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium, heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Add the chopped red onion and minced garlic to the pot, sautéing until the onion softens slightly, about 2 minutes.

  • 4

    Stir in the diced carrot and parsnip, allowing them to mix with the beef and aromatics.

  • 5

    Pour in the red wine, scraping any browned bits from the bottom of the pot. Let the wine reduce for about 2 minutes.

  • 6

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

  • 7

    Cover the pot, reduce the heat to low, and let the dish braise gently for 45-60 minutes, or until the beef is tender and the vegetables are fork-tender.

  • 8

    Remove the herb sprigs and bay leaf before serving. Adjust seasoning as needed and serve hot.