YOUR SOLIN GENERATED RECIPE
Red Wine Braised Beef with Root Vegetables
Savor the deep, rich flavors of tender lean beef slowly braised in a luscious red wine reduction, accompanied by sweet carrots and earthy parsnips. This hearty dish marries savory and slightly sweet notes with aromatic garlic and onion, delivering a balanced meal that is both satisfying and nutritious.
INGREDIENTS
5 oz Lean Beef
1 medium Carrot
1 small Parsnip
1/4 cup Red Wine
1 tsp Olive Oil
2 cloves Garlic
1/4 medium Onion
Salt & Pepper to taste
PREPARATION
Begin by patting the lean beef dry and seasoning generously with salt and pepper.
Heat the olive oil in a heavy-bottomed pot over medium-high heat. Once the oil is hot, sear the beef on all sides until nicely browned.
Remove the beef and set aside. In the same pot, add the chopped garlic and quartered onion; sauté until fragrant and softened.
Add the sliced carrot and parsnip to the pot and stir for 2 minutes to coat with the aromatic oil.
Return the beef to the pot and pour in the red wine, scraping the brown bits off the bottom to incorporate rich flavors.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
Check seasoning and adjust with salt and pepper as needed before serving.