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 comforting flavors of tender braised beef enriched with a splash of red wine and perfectly roasted root vegetables. This one-pot dish brings together succulent chunks of beef and the natural sweetness of carrots, parsnips, and onions, simmered in a fragrant broth with a touch of garlic and herbs for a heartwarming meal.

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NUTRITION

583kcal
Protein
47.3g
Fat
25g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat (~170g)

1 medium Carrot (~61g)

1 small Parsnip (~80g)

0.25 medium Onion (~40g)

2 Garlic Cloves

0.25 cup Red Wine (~60g)

0.5 cup Low-Sodium Beef Broth (~120g)

2 sprigs Fresh Thyme

1 Bay Leaf

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the beef lightly with salt and pepper, then sear in the pot until browned on all sides. Remove the beef and set aside.

  • 3

    Lower the heat to medium. Add the chopped onion and garlic, sautéing for about 2 minutes until softened.

  • 4

    Add the diced carrot and parsnip to the pot, stirring for an additional 2-3 minutes.

  • 5

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

  • 6

    Add the low-sodium beef broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a simmer.

  • 7

    Cover the pot, reduce the heat to low, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Once done, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper to taste, then serve warm.

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 comforting flavors of tender braised beef enriched with a splash of red wine and perfectly roasted root vegetables. This one-pot dish brings together succulent chunks of beef and the natural sweetness of carrots, parsnips, and onions, simmered in a fragrant broth with a touch of garlic and herbs for a heartwarming meal.

NUTRITION

583kcal
Protein
47.3g
Fat
25g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat (~170g)

1 medium Carrot (~61g)

1 small Parsnip (~80g)

0.25 medium Onion (~40g)

2 Garlic Cloves

0.25 cup Red Wine (~60g)

0.5 cup Low-Sodium Beef Broth (~120g)

2 sprigs Fresh Thyme

1 Bay Leaf

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the beef lightly with salt and pepper, then sear in the pot until browned on all sides. Remove the beef and set aside.

  • 3

    Lower the heat to medium. Add the chopped onion and garlic, sautéing for about 2 minutes until softened.

  • 4

    Add the diced carrot and parsnip to the pot, stirring for an additional 2-3 minutes.

  • 5

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

  • 6

    Add the low-sodium beef broth, fresh thyme sprigs, and bay leaf. Bring the mixture to a simmer.

  • 7

    Cover the pot, reduce the heat to low, and let it braise for about 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 8

    Once done, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper to taste, then serve warm.