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 comforting warmth of tender red wine braised beef, accompanied by a colorful medley of root vegetables. This dish delivers deep, rich flavors with juicy lean beef, succulent carrots and parsnips, and a fragrant hint of garlic and thyme, perfect for a revitalizing dinner.

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NUTRITION

530kcal
Protein
44.1g
Fat
17.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (sirloin tip or similar)

1 cup Carrots, chopped

1/2 cup Parsnips, chopped

1/2 cup Onion, chopped

1/4 cup Red Wine

1 clove Garlic, minced

1/2 cup Low Sodium Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the lean beef with salt and pepper on all sides.

  • 2

    Heat a large, heavy-bottomed pot over medium-high heat and sear the beef on all sides until browned.

  • 3

    Remove the beef and set aside. In the same pot, add chopped onions and garlic; sauté until the onions become translucent.

  • 4

    Add the carrots and parsnips, stirring for a couple of minutes to combine the flavors.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

    Return the beef to the pot and add the beef broth, thyme sprigs, and bay leaf.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover and braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 8

    Adjust seasoning with salt and pepper if needed, remove the thyme and bay leaf, and serve hot.

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 comforting warmth of tender red wine braised beef, accompanied by a colorful medley of root vegetables. This dish delivers deep, rich flavors with juicy lean beef, succulent carrots and parsnips, and a fragrant hint of garlic and thyme, perfect for a revitalizing dinner.

NUTRITION

530kcal
Protein
44.1g
Fat
17.6g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (sirloin tip or similar)

1 cup Carrots, chopped

1/2 cup Parsnips, chopped

1/2 cup Onion, chopped

1/4 cup Red Wine

1 clove Garlic, minced

1/2 cup Low Sodium Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Season the lean beef with salt and pepper on all sides.

  • 2

    Heat a large, heavy-bottomed pot over medium-high heat and sear the beef on all sides until browned.

  • 3

    Remove the beef and set aside. In the same pot, add chopped onions and garlic; sauté until the onions become translucent.

  • 4

    Add the carrots and parsnips, stirring for a couple of minutes to combine the flavors.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

    Return the beef to the pot and add the beef broth, thyme sprigs, and bay leaf.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover and braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  • 8

    Adjust seasoning with salt and pepper if needed, remove the thyme and bay leaf, and serve hot.