Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean Beef Stew Meat; 1 medium Carrot; 1 medium Parsnip; 1/2 small Red Onion; 1/2 stalk Celery; 1/4 cup Red Wine; 1/2 cup Beef Broth; 1 tsp Olive Oil; 2 Garlic Cloves; 1 tsp Dried Thyme; 1 Bay Leaf; Salt and Pepper to taste

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 depth of red wine and tender braised beef paired with a medley of earthy root vegetables. The dish offers a rich, savory flavor profile with a perfect balance of meat and vegetables, ideal for a comforting dinner.

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NUTRITION

Protein

43.8g

Fat

17.6g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1/2 stalk Celery

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

2 Garlic Cloves

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

1
Pat the beef dry and season with salt and pepper.
2
Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef until browned on all sides; remove and set aside.
3
Add chopped red onion, celery, and minced garlic to the pot. Sauté until the vegetables soften slightly, about 3-4 minutes.
4
Add sliced carrot and parsnip to the pot, then return the beef to the pot.
5
Pour in red wine and beef broth, then add dried thyme and the bay leaf. Bring the mixture to a simmer.
6
Cover the pot, reduce heat to low and let it braise for 1.5 to 2 hours until the beef is tender and the flavors meld.
7
Taste and adjust seasonings with salt and pepper before serving.