YOUR SOLIN GENERATED RECIPE
Lightened-Up Beef Burgundy with Root Vegetables
Savor a refined take on the classic Beef Burgundy with a lean twist. Tender cubes of lean beef are simmered alongside a medley of sweet and earthy root vegetables in a light red wine and broth sauce. This dish balances robust flavors with a clean, rustic finish, perfect for a comforting dinner that meets your nutritional goals.
INGREDIENTS
6 oz Lean Beef Stew Meat
1 medium Carrot
1 small Parsnip
1/2 medium Onion
1/4 cup Red Wine
1/2 cup Beef Broth
1 clove Garlic
1 tsp Dried Thyme
1 Bay Leaf
Salt and Pepper to taste
PREPARATION
Cut lean beef into 1-inch cubes and pat dry for browning.
Peel and dice the carrot and parsnip into similar-sized pieces. Slice the onion and mince the garlic.
In a large skillet or Dutch oven, sear the beef over medium-high heat until lightly browned on all sides, then remove and set aside.
Sauté the onions and garlic in the same pan until softened, about 2-3 minutes.
Return the beef to the pan and add the diced carrots, parsnip, red wine, and beef broth. Stir in the dried thyme and add the bay leaf.
Season with salt and pepper, bring the mixture to a simmer, then reduce the heat to low and cook covered for 25-30 minutes, or until the beef is tender and the vegetables are cooked through.
Discard the bay leaf and adjust seasoning as needed before serving.