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 hearty, comforting dish featuring tender braised beef slowly simmered with a medley of root vegetables in a fragrant red wine and beef broth sauce. The flavors meld beautifully for a warm, rustic meal that satisfies both palette and nutritional goals.

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NUTRITION

459kcal
Protein
47.2g
Fat
23.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck

1 medium Carrot

1 small Parsnip

1/2 medium Onion

2 cloves Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1/2 tablespoon Olive Oil

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PREPARATION

  • 1

    Season the beef chuck generously with salt and pepper.

  • 2

    Heat olive oil in a heavy pot or Dutch oven over medium-high heat and sear the beef until browned on all sides.

  • 3

    Remove the beef and set aside. In the same pot, add diced onion, minced garlic, chopped carrot, and parsnip. Sauté until the vegetables begin to soften and the onions become translucent.

  • 4

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

  • 5

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

  • 6

    Reduce heat to low, cover, and allow the beef to braise gently for 2 to 3 hours, or until it’s tender and the flavors have melded.

  • 7

    Adjust seasoning with salt and pepper as needed before serving.

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 hearty, comforting dish featuring tender braised beef slowly simmered with a medley of root vegetables in a fragrant red wine and beef broth sauce. The flavors meld beautifully for a warm, rustic meal that satisfies both palette and nutritional goals.

NUTRITION

459kcal
Protein
47.2g
Fat
23.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Chuck

1 medium Carrot

1 small Parsnip

1/2 medium Onion

2 cloves Garlic

1/4 cup Red Wine

1/2 cup Beef Broth

1/2 tablespoon Olive Oil

PREPARATION

  • 1

    Season the beef chuck generously with salt and pepper.

  • 2

    Heat olive oil in a heavy pot or Dutch oven over medium-high heat and sear the beef until browned on all sides.

  • 3

    Remove the beef and set aside. In the same pot, add diced onion, minced garlic, chopped carrot, and parsnip. Sauté until the vegetables begin to soften and the onions become translucent.

  • 4

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

  • 5

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

  • 6

    Reduce heat to low, cover, and allow the beef to braise gently for 2 to 3 hours, or until it’s tender and the flavors have melded.

  • 7

    Adjust seasoning with salt and pepper as needed before serving.