Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean Beef Stew Meat; 1 Medium Carrot; 1 Medium Parsnip; 2 fl oz Red Wine; 1/2 Medium Onion; 2 Cloves Garlic; 1/2 Cup Low Sodium Beef Broth; 1 Teaspoon Olive Oil; 2 Sprigs Fresh Thyme; Salt and Black Pepper to taste

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 tender, braised beef melded with sweet and earthy root vegetables in a rich red wine sauce. This comforting dish delivers robust flavors and a satisfying balance of protein and calories, perfect for a hearty dinner that nourishes both body and soul.

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NUTRITION

Protein

46.5g

Fat

25.7g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat

1 Medium Carrot

1 Medium Parsnip

2 fl oz Red Wine

1/2 Medium Onion

2 Cloves Garlic

1/2 Cup Low Sodium Beef Broth

1 Teaspoon Olive Oil

2 Sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Pat the beef dry and season with salt and black 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
Add chopped half onion and minced garlic to the beef, sautéing until the onion softens.
4
Pour in red wine to deglaze the pan, scraping up any brown bits from the bottom.
5
Add diced carrot and parsnip along with the beef broth, and tuck in the fresh thyme sprigs.
6
Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are soft.
7
Adjust seasoning with salt and pepper if needed before serving.