YOUR SOLIN GENERATED RECIPE
Red Wine Braised Beef with Root Vegetables
Savor the deep, rich flavors of tender beef braised slowly in red wine, mingled with sweet, earthy root vegetables. This dish strikes a perfect balance between robust savory notes and a hint of sweetness from the vegetables, making each bite a comforting delight.
INGREDIENTS
5 ounces Beef Stew Meat
0.5 cup chopped Carrots
0.5 cup chopped Parsnips
0.25 medium Onion, diced
1 teaspoon Olive Oil
2 fluid ounces Red Wine
0.5 cup Beef Broth
PREPARATION
Season the beef stew meat lightly with salt and pepper. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the beef on all sides until a rich crust forms. Remove the beef from the pot and set aside.
Reduce heat to medium, add the diced onion, and sauté until softened, about 3-4 minutes.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Return the beef to the pot and add the chopped carrots, parsnips, and beef broth.
Bring the mixture to a simmer, then cover and reduce heat to low. Allow the dish to braise for approximately 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
Adjust seasoning with salt and pepper to taste. Serve warm and enjoy the comforting, hearty flavors.