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

Enjoy a savory and hearty dish featuring tender braised beef infused with rich red wine and aromatic herbs, accompanied by a medley of earthy root vegetables. This comforting meal offers layers of flavor with a subtle sweetness from the vegetables and a hint of garlic and rosemary, perfect for a satisfying dinner.

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NUTRITION

500kcal
Protein
37.4g
Fat
20g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Stew Meat (170g)

1 medium Carrot (61g)

1 small Parsnip (80g)

1/2 medium Red Onion (50g)

2 cloves Garlic (6g total)

1/2 cup Red Wine (120g)

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat.

  • 2

    Season the beef stew meat lightly with salt and pepper. Sear the beef in the pot until well-browned on all sides to develop flavor.

  • 3

    Add chopped red onion and minced garlic to the pot, sautéing until fragrant and the onions become translucent.

  • 4

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.

  • 5

    Add chopped carrot and parsnip (cut into roughly uniform pieces) along with the sprig of fresh rosemary.

  • 6

    Reduce the heat to low, cover the pot, and let the beef braise gently for 1.5 to 2 hours until the meat is tender and the flavors are well blended.

  • 7

    Adjust seasoning with salt and pepper as needed before serving.

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

Enjoy a savory and hearty dish featuring tender braised beef infused with rich red wine and aromatic herbs, accompanied by a medley of earthy root vegetables. This comforting meal offers layers of flavor with a subtle sweetness from the vegetables and a hint of garlic and rosemary, perfect for a satisfying dinner.

NUTRITION

500kcal
Protein
37.4g
Fat
20g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Beef Stew Meat (170g)

1 medium Carrot (61g)

1 small Parsnip (80g)

1/2 medium Red Onion (50g)

2 cloves Garlic (6g total)

1/2 cup Red Wine (120g)

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Preheat a heavy pot or Dutch oven over medium-high heat.

  • 2

    Season the beef stew meat lightly with salt and pepper. Sear the beef in the pot until well-browned on all sides to develop flavor.

  • 3

    Add chopped red onion and minced garlic to the pot, sautéing until fragrant and the onions become translucent.

  • 4

    Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.

  • 5

    Add chopped carrot and parsnip (cut into roughly uniform pieces) along with the sprig of fresh rosemary.

  • 6

    Reduce the heat to low, cover the pot, and let the beef braise gently for 1.5 to 2 hours until the meat is tender and the flavors are well blended.

  • 7

    Adjust seasoning with salt and pepper as needed before serving.