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; 1/2 cup chopped Carrots; 1/2 cup chopped Parsnips; 1/4 cup chopped Onion; 1 clove Garlic, minced; 1 tsp Olive Oil; 1/4 cup Red Wine; 1 tbsp Tomato Paste; 1/2 cup Beef Broth

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 rich, comforting flavors of tender braised beef gently simmered in a red wine reduction with an array of sweet and earthy root vegetables. This dish is beautifully aromatic with hints of garlic and tomato, perfect for warming up on cooler evenings while remaining balanced and lean.

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NUTRITION

Protein

35.8g

Fat

20g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/4 cup chopped Onion

1 clove Garlic, minced

1 tsp Olive Oil

1/4 cup Red Wine

1 tbsp Tomato Paste

1/2 cup Beef Broth

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PREPARATION

1
Pat the beef dry and season lightly with salt and pepper if desired.
2
Heat a teaspoon of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Sear the beef on all sides until browned, then remove and set aside.
4
In the same pot, add chopped onion, garlic, carrots, and parsnips, cooking until softened, about 3-4 minutes.
5
Stir in tomato paste and let it cook for a minute to deepen in flavor.
6
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
7
Return the beef to the pot and add beef broth. Bring to a simmer.
8
Cover the pot, reduce heat to low, and let it braise for about 1.5 to 2 hours until the beef is tender and flavors are well melded.
9
Adjust seasoning as needed and serve hot.