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 comforting dish featuring tender chunks of braised beef simmered in a rich red wine reduction with an assortment of sweet and earthy root vegetables. The flavors meld beautifully with aromatic herbs and a splash of red wine, perfect for a satisfying dinner that warms both body and soul.

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NUTRITION

544kcal
Protein
43.4g
Fat
23.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

150g Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/2 medium Yellow Onion

1 Celery Stick

1/4 cup Red Wine

1 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Begin by patting the beef dry with paper towels and seasoning generously with salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef pieces until browned on all sides, then remove from the pot.

  • 3

    Add chopped carrot, parsnip, sliced onion, and celery to the pot. Sauté for about 5 minutes until the vegetables start to soften.

  • 4

    Return the beef to the pot, and pour in the red wine to deglaze, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth along with the fresh thyme and rosemary. Bring the mixture to a simmer, then reduce the heat to low.

  • 6

    Cover the pot and allow the dish to braise gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.

  • 7

    Adjust seasoning with additional salt and black pepper if needed 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 this comforting dish featuring tender chunks of braised beef simmered in a rich red wine reduction with an assortment of sweet and earthy root vegetables. The flavors meld beautifully with aromatic herbs and a splash of red wine, perfect for a satisfying dinner that warms both body and soul.

NUTRITION

544kcal
Protein
43.4g
Fat
23.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

150g Lean Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/2 medium Yellow Onion

1 Celery Stick

1/4 cup Red Wine

1 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Begin by patting the beef dry with paper towels and seasoning generously with salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef pieces until browned on all sides, then remove from the pot.

  • 3

    Add chopped carrot, parsnip, sliced onion, and celery to the pot. Sauté for about 5 minutes until the vegetables start to soften.

  • 4

    Return the beef to the pot, and pour in the red wine to deglaze, scraping up any browned bits from the bottom.

  • 5

    Add the beef broth along with the fresh thyme and rosemary. Bring the mixture to a simmer, then reduce the heat to low.

  • 6

    Cover the pot and allow the dish to braise gently for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.

  • 7

    Adjust seasoning with additional salt and black pepper if needed and serve warm.