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 deep, comforting flavors of succulent lean beef braised in a rich red wine and beef broth sauce, mingled with tender root vegetables and aromatic herbs. This dish transforms simple ingredients into a hearty, satisfying meal perfect for a warming dinner.

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NUTRITION

397kcal
Protein
32.8g
Fat
16.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef (Braising Cut)

1 medium Carrot, chopped

1 small Parsnip, chopped

1/4 cup Red Wine

1/4 cup Beef Broth

2 cloves Garlic, minced

1 tsp Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Start by patting the beef dry with a paper towel. Season lightly with salt and pepper if desired.

  • 2

    Heat a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side, then remove and set aside.

  • 3

    In the same skillet, add minced garlic and toss briefly until fragrant. Add the chopped carrot and parsnip, stirring for 2-3 minutes to lightly sauté the vegetables.

  • 4

    Deglaze the pan with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly for 1-2 minutes.

  • 5

    Return the beef to the pan. Add the beef broth, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.

  • 6

    Reduce the heat to low, cover, and let it braise for 45 minutes to 1 hour, or until the beef is tender and the vegetables are soft.

  • 7

    Remove the bay leaf before serving. Adjust seasoning as needed and serve warm.

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 deep, comforting flavors of succulent lean beef braised in a rich red wine and beef broth sauce, mingled with tender root vegetables and aromatic herbs. This dish transforms simple ingredients into a hearty, satisfying meal perfect for a warming dinner.

NUTRITION

397kcal
Protein
32.8g
Fat
16.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef (Braising Cut)

1 medium Carrot, chopped

1 small Parsnip, chopped

1/4 cup Red Wine

1/4 cup Beef Broth

2 cloves Garlic, minced

1 tsp Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

    Start by patting the beef dry with a paper towel. Season lightly with salt and pepper if desired.

  • 2

    Heat a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side, then remove and set aside.

  • 3

    In the same skillet, add minced garlic and toss briefly until fragrant. Add the chopped carrot and parsnip, stirring for 2-3 minutes to lightly sauté the vegetables.

  • 4

    Deglaze the pan with red wine, scraping up any browned bits from the bottom. Allow the wine to reduce slightly for 1-2 minutes.

  • 5

    Return the beef to the pan. Add the beef broth, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.

  • 6

    Reduce the heat to low, cover, and let it braise for 45 minutes to 1 hour, or until the beef is tender and the vegetables are soft.

  • 7

    Remove the bay leaf before serving. Adjust seasoning as needed and serve warm.