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 hearty and rustic dish featuring tender braised beef slowly simmered in red wine and beef broth, infused with aromatic onions and a medley of root vegetables like carrots and parsnips. Each bite delivers a comforting blend of rich flavors and a satisfying balance of protein and wholesome vegetables, perfect for a nourishing dinner.

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NUTRITION

492kcal
Protein
34.8g
Fat
22.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1/2 cup Carrots

1/2 cup Parsnips

1/4 cup Red Wine

1/2 cup Beef Broth

1/4 cup Onion

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a large heavy pot or Dutch oven over medium-high heat.

  • 2

    Season the beef generously with salt and pepper.

  • 3

    Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.

  • 4

    In the same pot, add onions and garlic. Sauté until softened and fragrant, about 2-3 minutes.

  • 5

    Add 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, carrots, parsnips, and fresh thyme.

  • 7

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

  • 8

    Adjust seasoning with additional salt and pepper if necessary.

  • 9

    Serve hot, enjoying the tender beef and flavorful root vegetables in a rich red wine sauce.

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 hearty and rustic dish featuring tender braised beef slowly simmered in red wine and beef broth, infused with aromatic onions and a medley of root vegetables like carrots and parsnips. Each bite delivers a comforting blend of rich flavors and a satisfying balance of protein and wholesome vegetables, perfect for a nourishing dinner.

NUTRITION

492kcal
Protein
34.8g
Fat
22.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1/2 cup Carrots

1/2 cup Parsnips

1/4 cup Red Wine

1/2 cup Beef Broth

1/4 cup Onion

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a large heavy pot or Dutch oven over medium-high heat.

  • 2

    Season the beef generously with salt and pepper.

  • 3

    Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.

  • 4

    In the same pot, add onions and garlic. Sauté until softened and fragrant, about 2-3 minutes.

  • 5

    Add 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, carrots, parsnips, and fresh thyme.

  • 7

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

  • 8

    Adjust seasoning with additional salt and pepper if necessary.

  • 9

    Serve hot, enjoying the tender beef and flavorful root vegetables in a rich red wine sauce.