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

Indulge in a hearty dish where tender beef is slowly braised in a rich red wine and beef broth sauce, mingled with sweet roasted root vegetables. This comforting meal brings together warm flavors and rustic textures, perfect for a satisfying dinner.

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NUTRITION

441kcal
Protein
34.1g
Fat
19.1g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

130g Lean Beef Chuck

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Cut the beef into 1-inch cubes and season lightly with salt and pepper.

  • 2

    Peel and chop the carrot and parsnip into uniform pieces; slice the red onion and mince the garlic.

  • 3

    Heat the olive oil in a heavy pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.

  • 4

    In the same pot, add the red onion and garlic, sautéing until softened and fragrant.

  • 5

    Add the red wine to deglaze the pot, scraping any browned bits from the bottom.

  • 6

    Return the beef to the pot along with the carrot, parsnip, beef broth, and fresh thyme sprigs.

  • 7

    Bring the mixture to a simmer, then reduce heat to low and cover. Let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 8

    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

Indulge in a hearty dish where tender beef is slowly braised in a rich red wine and beef broth sauce, mingled with sweet roasted root vegetables. This comforting meal brings together warm flavors and rustic textures, perfect for a satisfying dinner.

NUTRITION

441kcal
Protein
34.1g
Fat
19.1g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

130g Lean Beef Chuck

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Cut the beef into 1-inch cubes and season lightly with salt and pepper.

  • 2

    Peel and chop the carrot and parsnip into uniform pieces; slice the red onion and mince the garlic.

  • 3

    Heat the olive oil in a heavy pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.

  • 4

    In the same pot, add the red onion and garlic, sautéing until softened and fragrant.

  • 5

    Add the red wine to deglaze the pot, scraping any browned bits from the bottom.

  • 6

    Return the beef to the pot along with the carrot, parsnip, beef broth, and fresh thyme sprigs.

  • 7

    Bring the mixture to a simmer, then reduce heat to low and cover. Let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Adjust seasoning as needed and serve warm.