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 ounces Beef Stew Meat; 1 medium Carrot; 1 medium Parsnip; 0.5 medium Onion; 1 Garlic Clove; 0.25 cup Red Wine; 0.5 cup Low-Sodium Beef Broth; 1 teaspoon Dried Thyme; 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 this hearty dish featuring tender chunks of beef braised in red wine along with a medley of sweet carrots, earthy parsnips, and aromatic onion and garlic. This comforting one-pot meal offers layers of rich flavor and a delightful blend of textures perfect for a cozy dinner.

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NUTRITION

Protein

39.4g

Fat

15.3g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Stew Meat

1 medium Carrot

1 medium Parsnip

0.5 medium Onion

1 Garlic Clove

0.25 cup Red Wine

0.5 cup Low-Sodium Beef Broth

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Pat the beef dry and season with salt and pepper.
2
Heat a heavy, oven-safe pot over medium-high heat and sear the beef on all sides until browned. Remove the beef and set aside.
3
In the same pot, add chopped onion and garlic, cooking until softened.
4
Add diced carrot and parsnip, stirring briefly to combine.
5
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
6
Return the beef to the pot and add the low-sodium beef broth along with dried thyme.
7
Bring the mixture to a simmer, then reduce the heat, cover, and let it braise for 1.5 to 2 hours until the beef is tender and the flavors meld.
8
Adjust seasoning with additional salt and pepper if needed before serving.