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 hearty, elegantly braised beef dish infused with red wine and aromatic herbs, paired with tender root vegetables that add a touch of natural sweetness. Perfect for a comforting dinner that meets your nutritional goals.

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NUTRITION

394kcal
Protein
38.4g
Fat
10.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1/4 cup Red Wine

1 medium Carrot

1 small Parsnip

1/2 medium Onion (sliced)

1 Garlic Clove

1/2 cup Beef Broth

1 Bay Leaf

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Season the beef lightly with salt and pepper. Pat it dry to ensure a good sear.

  • 2

    In a heavy pot or Dutch oven, sear the beef over medium-high heat until all sides are browned, about 5 minutes. Remove and set aside.

  • 3

    Add sliced onions and garlic to the pot. Sauté until fragrant and softened, about 3 minutes.

  • 4

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

  • 5

    Return the beef to the pot and add the beef broth along with the bay leaf and thyme.

  • 6

    Add chopped carrot and parsnip. Bring the mixture to a simmer, then reduce heat to low.

  • 7

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

  • 8

    Remove the bay leaf and thyme sprigs before serving. Adjust seasoning as needed.

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 hearty, elegantly braised beef dish infused with red wine and aromatic herbs, paired with tender root vegetables that add a touch of natural sweetness. Perfect for a comforting dinner that meets your nutritional goals.

NUTRITION

394kcal
Protein
38.4g
Fat
10.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1/4 cup Red Wine

1 medium Carrot

1 small Parsnip

1/2 medium Onion (sliced)

1 Garlic Clove

1/2 cup Beef Broth

1 Bay Leaf

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Season the beef lightly with salt and pepper. Pat it dry to ensure a good sear.

  • 2

    In a heavy pot or Dutch oven, sear the beef over medium-high heat until all sides are browned, about 5 minutes. Remove and set aside.

  • 3

    Add sliced onions and garlic to the pot. Sauté until fragrant and softened, about 3 minutes.

  • 4

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

  • 5

    Return the beef to the pot and add the beef broth along with the bay leaf and thyme.

  • 6

    Add chopped carrot and parsnip. Bring the mixture to a simmer, then reduce heat to low.

  • 7

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

  • 8

    Remove the bay leaf and thyme sprigs before serving. Adjust seasoning as needed.