YOUR SOLIN GENERATED RECIPE
Red Wine Braised Beef with Root Vegetables
Enjoy a hearty and comforting dish featuring tender braised beef enriched with a robust red wine sauce, nestled alongside sweet root vegetables. This dish marries the deep, savory flavors of slow-cooked beef with the natural sweetness of carrots and parsnips, creating a perfect meal for any time of day.
INGREDIENTS
5 oz Lean Beef Chuck
1 medium Carrot
1 medium Parsnip
1/4 Yellow Onion
3 oz Red Wine
1/2 cup Beef Broth
1 tsp Olive Oil
2 sprigs Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Season the beef chuck with salt and pepper. In a heavy skillet or Dutch oven, heat the olive oil on medium-high heat.
Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.
In the same pan, add the chopped yellow onion, and lightly sauté until translucent. Add diced carrot and parsnip, and cook for 3-4 minutes to soften slightly.
Pour in the red wine, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by about half, enhancing its flavor.
Return the beef to the pan along with the beef broth and fresh thyme. Bring to a simmer.
Reduce the heat to low, cover, and let it braise for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
Adjust seasoning with salt and pepper. Serve warm, ensuring a satisfying balance of tender beef and flavorful, roasted root vegetables.