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 a comforting bowl of tender braised beef simmered in a rich red wine sauce with a medley of root vegetables. This dish melds the robust flavors of seared lean beef with the natural sweetness of carrots and parsnips, accented by aromatic onions and garlic. A perfect balance of savory and slightly sweet notes makes this hearty meal an inviting option for any dinner table.

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NUTRITION

456kcal
Protein
38.2g
Fat
16.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Stew Beef

1 medium Carrot

1 medium Parsnip

1/4 portion Onion

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Beef Broth (low sodium)

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat the olive oil in a heavy pot or Dutch oven over medium-high heat.

  • 2

    Season the lean stew beef with salt and pepper, then sear in the pot until all sides are browned.

  • 3

    Add the chopped onion and minced garlic; sauté until the onion softens, about 2-3 minutes.

  • 4

    Pour in the red wine to help deglaze the pot, scraping up any browned bits.

  • 5

    Add the beef broth, and toss in the cut carrot and parsnip along with the thyme and bay leaf.

  • 6

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

  • 7

    Remove the bay leaf and thyme sprigs before serving. Adjust seasoning with salt and pepper 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 a comforting bowl of tender braised beef simmered in a rich red wine sauce with a medley of root vegetables. This dish melds the robust flavors of seared lean beef with the natural sweetness of carrots and parsnips, accented by aromatic onions and garlic. A perfect balance of savory and slightly sweet notes makes this hearty meal an inviting option for any dinner table.

NUTRITION

456kcal
Protein
38.2g
Fat
16.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Stew Beef

1 medium Carrot

1 medium Parsnip

1/4 portion Onion

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Beef Broth (low sodium)

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat the olive oil in a heavy pot or Dutch oven over medium-high heat.

  • 2

    Season the lean stew beef with salt and pepper, then sear in the pot until all sides are browned.

  • 3

    Add the chopped onion and minced garlic; sauté until the onion softens, about 2-3 minutes.

  • 4

    Pour in the red wine to help deglaze the pot, scraping up any browned bits.

  • 5

    Add the beef broth, and toss in the cut carrot and parsnip along with the thyme and bay leaf.

  • 6

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

  • 7

    Remove the bay leaf and thyme sprigs before serving. Adjust seasoning with salt and pepper as needed.