Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef (Top Round); 1 small Carrot; 1 small Parsnip; 1/4 cup Red Wine; 1/4 medium Onion; 1 clove Garlic; 1 tsp Olive Oil; 2 sprigs Fresh Thyme; 1 Bay Leaf

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.

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Root Vegetables

Savor the rich, comforting flavors of tender beef slowly braised in red wine with a medley of earthy root vegetables. This dish marries the subtle sweetness of carrots and parsnips with the robust depth of red wine and aromatics like garlic and thyme, creating a warming meal that's perfect for any dinner.

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NUTRITION

Protein

36.9g

Fat

11.8g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef (Top Round)

1 small Carrot

1 small Parsnip

1/4 cup Red Wine

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

1
Preheat a heavy-bottomed pot over medium-high heat and add the olive oil.
2
Season the beef lightly with salt and pepper. Sear the beef on all sides until browned, then remove from the pot and set aside.
3
Add chopped onion and minced garlic to the pot, sautéing until translucent and fragrant.
4
Add diced carrot and parsnip to the pot, stirring for a few minutes until they begin to soften.
5
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
6
Return the beef to the pot along with fresh thyme sprigs and a bay leaf. Bring the mixture to a simmer.
7
Reduce the heat to low and cover the pot, allowing the beef to braise in the wine and vegetable mixture for about 45 minutes or until tender.
8
Remove the thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper to taste.