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 a comforting bowl of red wine braised beef paired with tender root vegetables. This dish combines succulent beef, aromatic garlic and onion, and earthy carrots and parsnips simmered in a rich red wine and beef broth sauce, offering a hearty and balanced meal perfect for dinner.

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NUTRITION

396kcal
Protein
33.7g
Fat
16.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes total.

  • 3

    Add the chopped garlic and diced onion to the pot and sauté until soft and translucent, about 2 minutes.

  • 4

    Stir in the chopped carrot and parsnip, allowing them to absorb the flavors for another 2 minutes.

  • 5

    Pour in the red wine and let it simmer for 1-2 minutes, scraping any browned bits from the bottom of the pot.

  • 6

    Add the beef broth, reduce the heat to low, cover the pot, and let simmer for 45 minutes to an hour, or until the beef is tender and the vegetables are cooked through.

  • 7

    Taste and adjust seasoning if necessary 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

Savor a comforting bowl of red wine braised beef paired with tender root vegetables. This dish combines succulent beef, aromatic garlic and onion, and earthy carrots and parsnips simmered in a rich red wine and beef broth sauce, offering a hearty and balanced meal perfect for dinner.

NUTRITION

396kcal
Protein
33.7g
Fat
16.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1/4 cup Red Wine

1/2 cup Low Sodium Beef Broth

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper if desired.

  • 2

    Heat the olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes total.

  • 3

    Add the chopped garlic and diced onion to the pot and sauté until soft and translucent, about 2 minutes.

  • 4

    Stir in the chopped carrot and parsnip, allowing them to absorb the flavors for another 2 minutes.

  • 5

    Pour in the red wine and let it simmer for 1-2 minutes, scraping any browned bits from the bottom of the pot.

  • 6

    Add the beef broth, reduce the heat to low, cover the pot, and let simmer for 45 minutes to an hour, or until the beef is tender and the vegetables are cooked through.

  • 7

    Taste and adjust seasoning if necessary before serving.