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 rustic charm of tender beef braised slowly in red wine with a medley of sweet and earthy root vegetables. This hearty dish features succulent beef, caramelized onions, and a colorful mix of carrots, parsnips, and celery, all simmered in a fragrant red wine reduction, perfect for a comforting dinner.

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NUTRITION

462kcal
Protein
38.2g
Fat
12.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef

100 grams Carrots

100 grams Parsnips

50 grams Onion

50 grams Celery

1 clove Garlic

3 ounces Red Wine

100 milliliters Beef Broth

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PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper if desired.

  • 2

    Heat a heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil if needed, then sear the beef on all sides until browned.

  • 3

    Remove the beef and set aside. In the same pot, add chopped onions, celery, and minced garlic. Sauté until the onions become translucent.

  • 4

    Add chopped carrots and parsnips, stirring for a couple of minutes to lightly caramelize.

  • 5

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

  • 6

    Return the beef to the pot and add the beef broth. Bring the mixture to a simmer.

  • 7

    Cover the pot and reduce the heat to low. Let it braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper as needed. Serve warm, enjoying the rich flavors and melt-in-your-mouth beef.

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 rustic charm of tender beef braised slowly in red wine with a medley of sweet and earthy root vegetables. This hearty dish features succulent beef, caramelized onions, and a colorful mix of carrots, parsnips, and celery, all simmered in a fragrant red wine reduction, perfect for a comforting dinner.

NUTRITION

462kcal
Protein
38.2g
Fat
12.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef

100 grams Carrots

100 grams Parsnips

50 grams Onion

50 grams Celery

1 clove Garlic

3 ounces Red Wine

100 milliliters Beef Broth

PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper if desired.

  • 2

    Heat a heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil if needed, then sear the beef on all sides until browned.

  • 3

    Remove the beef and set aside. In the same pot, add chopped onions, celery, and minced garlic. Sauté until the onions become translucent.

  • 4

    Add chopped carrots and parsnips, stirring for a couple of minutes to lightly caramelize.

  • 5

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

  • 6

    Return the beef to the pot and add the beef broth. Bring the mixture to a simmer.

  • 7

    Cover the pot and reduce the heat to low. Let it braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 8

    Adjust seasoning with salt and pepper as needed. Serve warm, enjoying the rich flavors and melt-in-your-mouth beef.