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

Savor the deep, comforting flavors of tender beef braised in a rich red wine sauce with a medley of earthy root vegetables. This dish features lean beef slowly braised with carrots, parsnips, and onions, infused with garlic and thyme, delivering a balanced, warming meal perfect as a hearty dinner.

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NUTRITION

429kcal
Protein
33.5g
Fat
14.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Chuck

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the beef and set aside. In the same pot, add the chopped onion and garlic, cooking until softened for about 2 minutes.

  • 4

    Add the roughly chopped carrot and parsnip into the pot, stirring to combine with the aromatic base.

  • 5

    Pour in the red wine and beef broth, stirring to deglaze the pan and loosen any browned bits from the bottom.

  • 6

    Return the beef to the pot, add fresh thyme, and bring the mixture to a simmer.

  • 7

    Reduce the heat to low, cover the pot, and let it braise gently for 1.5 to 2 hours until the beef is tender and the flavors meld together.

  • 8

    Adjust seasoning with salt and pepper if needed, then serve warm.

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

Savor the deep, comforting flavors of tender beef braised in a rich red wine sauce with a medley of earthy root vegetables. This dish features lean beef slowly braised with carrots, parsnips, and onions, infused with garlic and thyme, delivering a balanced, warming meal perfect as a hearty dinner.

NUTRITION

429kcal
Protein
33.5g
Fat
14.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Chuck

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the beef and set aside. In the same pot, add the chopped onion and garlic, cooking until softened for about 2 minutes.

  • 4

    Add the roughly chopped carrot and parsnip into the pot, stirring to combine with the aromatic base.

  • 5

    Pour in the red wine and beef broth, stirring to deglaze the pan and loosen any browned bits from the bottom.

  • 6

    Return the beef to the pot, add fresh thyme, and bring the mixture to a simmer.

  • 7

    Reduce the heat to low, cover the pot, and let it braise gently for 1.5 to 2 hours until the beef is tender and the flavors meld together.

  • 8

    Adjust seasoning with salt and pepper if needed, then serve warm.