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

A comforting and richly flavored braise featuring tender beef slowly cooked in red wine with hearty root vegetables. The dish offers a warm, savory depth accented with aromatic garlic, thyme, and bay leaf, perfect for a nourishing meal any time of day.

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NUTRITION

542kcal
Protein
45.5g
Fat
24.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 cloves Garlic

1/4 cup Red Wine

1/2 cup Beef Stock

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the beef dry and season generously with salt and pepper.

  • 2

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

  • 3

    Remove the beef and set aside. In the same pot, add chopped onion and garlic; sauté until translucent.

  • 4

    Add diced carrot and parsnip to the pot, stirring to combine with the onions and garlic.

  • 5

    Deglaze the pot with red wine, scraping any browned bits from the bottom.

  • 6

    Return the beef to the pot and add beef stock, fresh thyme sprigs, and bay leaf.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low and cover. Allow to braise gently for about 2 to 2.5 hours until the beef is tender and the flavors meld.

  • 8

    Adjust seasoning with salt and pepper, remove thyme sprigs and bay leaf, and serve hot.

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

A comforting and richly flavored braise featuring tender beef slowly cooked in red wine with hearty root vegetables. The dish offers a warm, savory depth accented with aromatic garlic, thyme, and bay leaf, perfect for a nourishing meal any time of day.

NUTRITION

542kcal
Protein
45.5g
Fat
24.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 cloves Garlic

1/4 cup Red Wine

1/2 cup Beef Stock

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the beef dry and season generously with salt and pepper.

  • 2

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

  • 3

    Remove the beef and set aside. In the same pot, add chopped onion and garlic; sauté until translucent.

  • 4

    Add diced carrot and parsnip to the pot, stirring to combine with the onions and garlic.

  • 5

    Deglaze the pot with red wine, scraping any browned bits from the bottom.

  • 6

    Return the beef to the pot and add beef stock, fresh thyme sprigs, and bay leaf.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low and cover. Allow to braise gently for about 2 to 2.5 hours until the beef is tender and the flavors meld.

  • 8

    Adjust seasoning with salt and pepper, remove thyme sprigs and bay leaf, and serve hot.