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 tender pieces of lean beef slowly braised in a rich red wine sauce, complemented by a medley of sweet carrots, hearty parsnips, and aromatic onions. This comforting dish offers a delightful balance of savory flavors and earthy sweetness, perfect for a nourishing dinner that satisfies both your palate and your nutritional goals.

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NUTRITION

486kcal
Protein
34.7g
Fat
20.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck

1 medium Carrot

1 small Parsnip

1/2 medium Yellow Onion

1/4 cup Red Wine

1/2 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the beef generously with salt and pepper.

  • 2

    Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.

  • 3

    Reduce the heat to medium. Add chopped garlic and sliced onion to the pot. Sauté until soft and fragrant.

  • 4

    Add the diced carrot and parsnip to the pot, allowing them to lightly brown.

  • 5

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 6

    Return the beef to the pot and add the beef broth along with fresh thyme sprigs.

  • 7

    Bring the mixture to a simmer, then cover and let it braise on low heat for about 1.5 to 2 hours, until the beef is tender and the flavors meld.

  • 8

    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 tender pieces of lean beef slowly braised in a rich red wine sauce, complemented by a medley of sweet carrots, hearty parsnips, and aromatic onions. This comforting dish offers a delightful balance of savory flavors and earthy sweetness, perfect for a nourishing dinner that satisfies both your palate and your nutritional goals.

NUTRITION

486kcal
Protein
34.7g
Fat
20.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck

1 medium Carrot

1 small Parsnip

1/2 medium Yellow Onion

1/4 cup Red Wine

1/2 cup Beef Broth

2 cloves Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Season the beef generously with salt and pepper.

  • 2

    Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.

  • 3

    Reduce the heat to medium. Add chopped garlic and sliced onion to the pot. Sauté until soft and fragrant.

  • 4

    Add the diced carrot and parsnip to the pot, allowing them to lightly brown.

  • 5

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

  • 6

    Return the beef to the pot and add the beef broth along with fresh thyme sprigs.

  • 7

    Bring the mixture to a simmer, then cover and let it braise on low heat for about 1.5 to 2 hours, until the beef is tender and the flavors meld.

  • 8

    Adjust seasoning with salt and pepper as needed before serving.