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 Stew Meat; 1 medium Carrot; 1 medium Parsnip; 1/4 medium Yellow Onion; 1 clove Garlic; 1/4 cup Dry Red Wine; 1/4 cup Low Sodium Beef Broth; 1 tsp Olive Oil; 1/2 tsp Dried Thyme; 1 Bay Leaf; 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 the comforting flavors of tender braised beef mingled with sweet root vegetables in a robust red wine sauce. This rustic dish delivers deep, savory notes with a hint of aromatic herbs and a heartwarming finish – perfect for a nourishing dinner.

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NUTRITION

Protein

38.4g

Fat

17.4g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 medium Yellow Onion

1 clove Garlic

1/4 cup Dry Red Wine

1/4 cup Low Sodium Beef Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Black Pepper to taste

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PREPARATION

1
Season the lean beef with salt and black pepper.
2
Heat olive oil in a heavy pot over medium-high heat. Sear the beef on all sides until browned.
3
Add the chopped yellow onion and minced garlic to the pot, cooking until they begin to soften.
4
Slice the carrot and parsnip into bite-sized pieces and add them to the pot.
5
Pour in the red wine and beef broth, then add the dried thyme and bay leaf.
6
Bring the mixture to a simmer, then reduce the heat to low. Cover and let braise for 1.5 to 2 hours, or until the beef is tender and the flavors meld.
7
Taste and adjust seasoning with additional salt and pepper if needed before serving.