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 hearty flavors of tender beef braised in a rich red wine reduction, mingled with sweet carrots, earthy parsnips, and aromatic onions. This rustic dish offers a delightful medley of textures and warm spices perfectly suited for a comforting meal.

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NUTRITION

400kcal
Protein
32.1g
Fat
19.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1/2 medium Parsnip

1/4 medium Yellow Onion

1 clove Garlic

1/4 cup Red Wine

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a heavy, oven-safe pot over medium heat and add olive oil.

  • 2

    Season the beef chuck roast lightly with salt and pepper. Sear the beef on all sides until browned.

  • 3

    Add the quartered onion and minced garlic to the pot, and sauté until the onion becomes translucent.

  • 4

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

  • 5

    Add the chopped carrot and halved parsnip to the pot, stirring to combine with the beef and aromatics.

  • 6

    Cover the pot and let the mixture simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are softened.

  • 7

    Adjust seasoning if necessary 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 hearty flavors of tender beef braised in a rich red wine reduction, mingled with sweet carrots, earthy parsnips, and aromatic onions. This rustic dish offers a delightful medley of textures and warm spices perfectly suited for a comforting meal.

NUTRITION

400kcal
Protein
32.1g
Fat
19.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1/2 medium Parsnip

1/4 medium Yellow Onion

1 clove Garlic

1/4 cup Red Wine

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a heavy, oven-safe pot over medium heat and add olive oil.

  • 2

    Season the beef chuck roast lightly with salt and pepper. Sear the beef on all sides until browned.

  • 3

    Add the quartered onion and minced garlic to the pot, and sauté until the onion becomes translucent.

  • 4

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

  • 5

    Add the chopped carrot and halved parsnip to the pot, stirring to combine with the beef and aromatics.

  • 6

    Cover the pot and let the mixture simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are softened.

  • 7

    Adjust seasoning if necessary and serve warm.