Tender 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.

Tender Red Wine Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef with Root Vegetables

Savor the comforting flavors of slow-braised beef enriched with a splash of red wine alongside tender, earthy root vegetables. This dish features beautifully braised lean beef and a vibrant medley of carrots, parsnips, and red onion, all simmered in an aromatic broth with garlic and thyme. It's a scrumptious, warming meal perfect for a nourishing dinner.

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NUTRITION

483kcal
Protein
44.6g
Fat
22.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Braising Beef

1 medium Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth (Low Sodium)

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the beef dry with a paper towel and season with salt and pepper.

  • 2

    Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add the chopped carrot, parsnip, and red onion to the pan and sauté for 2-3 minutes.

  • 4

    Stir in the minced garlic, then pour in the red wine to deglaze the pan, scraping up any browned bits.

  • 5

    Add the beef broth along with the thyme sprigs and bay leaf. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover, and allow the beef and vegetables to braise for about 1.5 to 2 hours, or until the beef is tender.

  • 7

    Once cooked, remove the bay leaf and thyme sprigs, adjust seasoning with salt and pepper if needed, and serve hot.

Tender 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.

Tender Red Wine Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef with Root Vegetables

Savor the comforting flavors of slow-braised beef enriched with a splash of red wine alongside tender, earthy root vegetables. This dish features beautifully braised lean beef and a vibrant medley of carrots, parsnips, and red onion, all simmered in an aromatic broth with garlic and thyme. It's a scrumptious, warming meal perfect for a nourishing dinner.

NUTRITION

483kcal
Protein
44.6g
Fat
22.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Braising Beef

1 medium Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth (Low Sodium)

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the beef dry with a paper towel and season with salt and pepper.

  • 2

    Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned.

  • 3

    Add the chopped carrot, parsnip, and red onion to the pan and sauté for 2-3 minutes.

  • 4

    Stir in the minced garlic, then pour in the red wine to deglaze the pan, scraping up any browned bits.

  • 5

    Add the beef broth along with the thyme sprigs and bay leaf. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover, and allow the beef and vegetables to braise for about 1.5 to 2 hours, or until the beef is tender.

  • 7

    Once cooked, remove the bay leaf and thyme sprigs, adjust seasoning with salt and pepper if needed, and serve hot.