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 the deep, rich flavors of tender beef braised in red wine alongside a medley of roasted root vegetables. This warming dish delivers a perfect balance of umami, sweetness, and a hint of acidity, making it an ideal comfort meal for any time of day.

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NUTRITION

490kcal
Protein
39.1g
Fat
23.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck

1 medium Carrot

1 small Parsnip

1/4 Yellow Onion

1 Garlic Clove

1/4 cup Red Wine

1 tsp Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a braising pot over medium-high heat, then sear the beef on all sides until browned.

  • 3

    Reduce heat to medium and add the chopped quarter onion and minced garlic; sauté until fragrant.

  • 4

    Add roughly chopped carrot and parsnip to the pot and stir to combine with the beef.

  • 5

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

  • 6

    Add the beef broth and fresh thyme sprigs, then bring to a simmer.

  • 7

    Cover the pot and braise on low heat for 2 to 2.5 hours, or until the beef is fork-tender and the flavors have melded.

  • 8

    Remove thyme sprigs before serving, and adjust seasoning as needed.

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 the deep, rich flavors of tender beef braised in red wine alongside a medley of roasted root vegetables. This warming dish delivers a perfect balance of umami, sweetness, and a hint of acidity, making it an ideal comfort meal for any time of day.

NUTRITION

490kcal
Protein
39.1g
Fat
23.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck

1 medium Carrot

1 small Parsnip

1/4 Yellow Onion

1 Garlic Clove

1/4 cup Red Wine

1 tsp Olive Oil

1/2 cup Beef Broth

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a braising pot over medium-high heat, then sear the beef on all sides until browned.

  • 3

    Reduce heat to medium and add the chopped quarter onion and minced garlic; sauté until fragrant.

  • 4

    Add roughly chopped carrot and parsnip to the pot and stir to combine with the beef.

  • 5

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

  • 6

    Add the beef broth and fresh thyme sprigs, then bring to a simmer.

  • 7

    Cover the pot and braise on low heat for 2 to 2.5 hours, or until the beef is fork-tender and the flavors have melded.

  • 8

    Remove thyme sprigs before serving, and adjust seasoning as needed.