Herb-Braised Beef with Red Wine Mushroom Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Braised Beef with Red Wine Mushroom Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Braised Beef with Red Wine Mushroom Sauce

Savor tender, slow-braised beef enhanced with a rich red wine mushroom sauce, accented by fresh herbs and a hint of garlic. This dish features a robust medley of flavors, partnering succulent beef with earthy mushrooms and aromatic rosemary and thyme, perfect for a wholesome dinner.

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NUTRITION

416kcal
Protein
49.8g
Fat
16.9g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Round Roast

1 cup sliced Mushrooms

1/2 cup Red Wine

1 teaspoon Olive Oil

1/4 medium Onion

1 clove Garlic

1/4 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a heavy skillet or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the beef roast with salt and pepper. Sear the beef on all sides until nicely browned to lock in flavors.

  • 3

    Reduce the heat to medium and add the quartered onion and minced garlic, cooking until the onion softens.

  • 4

    Add the sliced mushrooms to the pan and sauté until they start to release their moisture.

  • 5

    Pour in the red wine and beef broth, scraping the bottom of the pan to deglaze and incorporate any browned bits.

  • 6

    Add the rosemary and thyme sprigs, then cover the pan. Reduce the heat to low and let the beef braise gently for about 45 minutes, or until tender.

  • 7

    Once the beef is tender, remove the herb sprigs and slice the beef. Spoon the red wine mushroom sauce over the beef and serve warm.

Herb-Braised Beef with Red Wine Mushroom Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Braised Beef with Red Wine Mushroom Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Braised Beef with Red Wine Mushroom Sauce

Savor tender, slow-braised beef enhanced with a rich red wine mushroom sauce, accented by fresh herbs and a hint of garlic. This dish features a robust medley of flavors, partnering succulent beef with earthy mushrooms and aromatic rosemary and thyme, perfect for a wholesome dinner.

NUTRITION

416kcal
Protein
49.8g
Fat
16.9g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Round Roast

1 cup sliced Mushrooms

1/2 cup Red Wine

1 teaspoon Olive Oil

1/4 medium Onion

1 clove Garlic

1/4 cup Beef Broth

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a heavy skillet or Dutch oven over medium-high heat and add the olive oil.

  • 2

    Season the beef roast with salt and pepper. Sear the beef on all sides until nicely browned to lock in flavors.

  • 3

    Reduce the heat to medium and add the quartered onion and minced garlic, cooking until the onion softens.

  • 4

    Add the sliced mushrooms to the pan and sauté until they start to release their moisture.

  • 5

    Pour in the red wine and beef broth, scraping the bottom of the pan to deglaze and incorporate any browned bits.

  • 6

    Add the rosemary and thyme sprigs, then cover the pan. Reduce the heat to low and let the beef braise gently for about 45 minutes, or until tender.

  • 7

    Once the beef is tender, remove the herb sprigs and slice the beef. Spoon the red wine mushroom sauce over the beef and serve warm.