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 oz Beef Chuck; 0.5 cup sliced Carrot; 0.5 cup sliced Parsnip; 0.5 cup cubed Turnip; 2 fl oz Red Wine; 0.5 cup Beef Broth; 0.25 medium Onion; 2 cloves Garlic; 2 tsp Olive Oil; 3 sprigs Fresh Thyme

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 the comforting flavors of tender braised beef bathed in a rich red wine sauce, paired with a medley of sweet and earthy root vegetables. This rustic dish offers a hearty bite and a warm, satisfying taste perfect for a relaxed dinner.

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NUTRITION

Protein

35.6g

Fat

17.5g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck

0.5 cup sliced Carrot

0.5 cup sliced Parsnip

0.5 cup cubed Turnip

2 fl oz Red Wine

0.5 cup Beef Broth

0.25 medium Onion

2 cloves Garlic

2 tsp Olive Oil

3 sprigs Fresh Thyme

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PREPARATION

1
Preheat a heavy pot or Dutch oven over medium-high heat and add olive oil.
2
Season the beef chuck lightly with salt and pepper. Sear the beef on all sides until browned, then transfer to a plate.
3
In the same pot, add diced onion and minced garlic. Sauté until softened and fragrant.
4
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
5
Return the beef to the pot and add beef broth. Bring to a simmer.
6
Add the sliced carrots, parsnips, and cubed turnips along with fresh thyme sprigs.
7
Cover the pot and lower the heat, allowing the dish to braise gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
8
Adjust seasoning as needed and serve warm.