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 tender, lean braised beef steeped in red wine with a medley of hearty root vegetables. This comforting dish melds the robust flavors of red wine and aromatic herbs with sweet carrots and earthy parsnips to create a satisfying meal perfect for a cozy dinner.

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NUTRITION

535kcal
Protein
32.6g
Fat
18.8g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 cup chopped Carrots

1 cup chopped Parsnips

1 small diced Onion

1 stalk chopped Celery

1/4 cup Red Wine

2 cloves minced Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the beef dry and season with salt and pepper.

  • 2

    Heat a heavy pot or Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove the beef and set aside.

  • 3

    In the same pot, add the diced onion, chopped carrots, parsnips, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

  • 4

    Add the minced garlic and fresh thyme sprigs, stirring for another 1-2 minutes until fragrant.

  • 5

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

  • 6

    Return the beef to the pot and add the bay leaf. Bring to a simmer, then reduce the heat to low.

  • 7

    Cover the pot and let it braise gently for 1.5 to 2 hours until the beef is tender and the flavors meld together.

  • 8

    Adjust the seasoning with additional salt and pepper if 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

Savor tender, lean braised beef steeped in red wine with a medley of hearty root vegetables. This comforting dish melds the robust flavors of red wine and aromatic herbs with sweet carrots and earthy parsnips to create a satisfying meal perfect for a cozy dinner.

NUTRITION

535kcal
Protein
32.6g
Fat
18.8g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck Roast

1 cup chopped Carrots

1 cup chopped Parsnips

1 small diced Onion

1 stalk chopped Celery

1/4 cup Red Wine

2 cloves minced Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the beef dry and season with salt and pepper.

  • 2

    Heat a heavy pot or Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove the beef and set aside.

  • 3

    In the same pot, add the diced onion, chopped carrots, parsnips, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

  • 4

    Add the minced garlic and fresh thyme sprigs, stirring for another 1-2 minutes until fragrant.

  • 5

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

  • 6

    Return the beef to the pot and add the bay leaf. Bring to a simmer, then reduce the heat to low.

  • 7

    Cover the pot and let it braise gently for 1.5 to 2 hours until the beef is tender and the flavors meld together.

  • 8

    Adjust the seasoning with additional salt and pepper if needed before serving.