Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Chuck; 1 medium Carrot; 1 medium Parsnip; 1/4 medium Onion; 1 Garlic Clove; 1/4 cup Red Wine; 1/2 cup Beef Broth; 1 tsp Olive Oil; 2 sprigs Fresh Thyme; 1 Bay Leaf

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.

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Root Vegetables

Savor tender braised beef slow-cooked in a rich red wine reduction with hearty root vegetables. This comforting dish offers a warm medley of flavors and aromas, with every bite delivering succulent beef and perfectly softened carrots and parsnips, enhanced by fragrant garlic and thyme.

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NUTRITION

Protein

45.2g

Fat

22.5g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1 Garlic Clove

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

1
Pat the beef dry and season with salt and pepper.
2
Heat olive oil in a heavy-bottomed pot over medium-high heat. Brown the beef on all sides until a crust forms.
3
Add chopped onion and minced garlic to the pot, sautéing until the onion softens.
4
Add sliced carrot and parsnip to the pot, stirring briefly.
5
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
6
Add beef broth, fresh thyme sprigs, and the bay leaf. Bring the mixture to a simmer.
7
Reduce heat to low, cover the pot, and let it braise for 2 to 2.5 hours until the beef is tender.
8
Remove the thyme sprigs and bay leaf, adjust seasoning if needed, and serve warm.