Lightened-Up Beef Burgundy with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Beef Burgundy with Root Vegetables

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.

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NUTRITION

382kcal
Protein
40.4g
Fat
9.7g
Carbs
24.5g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Cut lean beef into 1-inch cubes and pat dry for browning.

  • 2

    Peel and dice the carrot and parsnip into similar-sized pieces. Slice the onion and mince the garlic.

  • 3

    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.

  • 4

    Sauté the onions and garlic in the same pan until softened, about 2-3 minutes.

  • 5

    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.

  • 6

    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.

  • 7

    Discard the bay leaf and adjust seasoning as needed before serving.

Lightened-Up Beef Burgundy with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Beef Burgundy with Root Vegetables

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.

NUTRITION

382kcal
Protein
40.4g
Fat
9.7g
Carbs
24.5g

SERVINGS

1 serving

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

  • 1

    Cut lean beef into 1-inch cubes and pat dry for browning.

  • 2

    Peel and dice the carrot and parsnip into similar-sized pieces. Slice the onion and mince the garlic.

  • 3

    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.

  • 4

    Sauté the onions and garlic in the same pan until softened, about 2-3 minutes.

  • 5

    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.

  • 6

    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.

  • 7

    Discard the bay leaf and adjust seasoning as needed before serving.