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 robust flavors of tender beef braised in a red wine reduction, accompanied by a medley of sweet carrots and earthy parsnips, all slow-cooked to perfection. This dish offers a comforting and elegant plate, with a rich depth of flavor and delightful aromas, perfect for a hearty dinner.

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NUTRITION

524kcal
Protein
44.2g
Fat
24.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

2 Garlic Cloves

1/3 cup Dry Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Heat 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. Remove and set aside.

  • 3

    Add sliced red onion and minced garlic to the pot; sauté until softened.

  • 4

    Add chopped carrots and parsnips to the pot and stir to combine.

  • 5

    Pour in the dry red wine, scraping up any browned bits from the bottom of the pot.

  • 6

    Return the beef to the pot, add the beef broth, and bring the liquid to a simmer.

  • 7

    Cover the pot, reduce heat to low, and let the beef braise for 1.5 to 2 hours until tender.

  • 8

    Once cooked, adjust seasoning if necessary and serve hot.

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 robust flavors of tender beef braised in a red wine reduction, accompanied by a medley of sweet carrots and earthy parsnips, all slow-cooked to perfection. This dish offers a comforting and elegant plate, with a rich depth of flavor and delightful aromas, perfect for a hearty dinner.

NUTRITION

524kcal
Protein
44.2g
Fat
24.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

2 Garlic Cloves

1/3 cup Dry Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Heat 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. Remove and set aside.

  • 3

    Add sliced red onion and minced garlic to the pot; sauté until softened.

  • 4

    Add chopped carrots and parsnips to the pot and stir to combine.

  • 5

    Pour in the dry red wine, scraping up any browned bits from the bottom of the pot.

  • 6

    Return the beef to the pot, add the beef broth, and bring the liquid to a simmer.

  • 7

    Cover the pot, reduce heat to low, and let the beef braise for 1.5 to 2 hours until tender.

  • 8

    Once cooked, adjust seasoning if necessary and serve hot.