Name: Red Wine Braised Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Stew Meat; 1 medium Carrot; 1 medium Parsnip; 1/4 cup Red Wine; 1/2 cup Beef Broth; 1/2 small Onion; 2 cloves Garlic; 1 tsp Fresh Thyme; Salt and Black Pepper to taste

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 this hearty dish featuring tender lean beef braised in a rich red wine reduction and accompanied by a medley of sweet, earthy root vegetables. The slow-cooked beef absorbs the aromatic flavors of red wine, onion, and herbs, creating a comforting, soul-warming meal that's perfectly balanced for a nutritious dinner.

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NUTRITION

Protein

33.6g

Fat

16.4g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/2 cup Beef Broth

1/2 small Onion

2 cloves Garlic

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat a heavy-bottom pot or Dutch oven over medium-high heat.
2
Season the beef with salt and black pepper. Sear the beef in the pot until all sides are browned, then remove and set aside.
3
Lower the heat to medium and add the chopped onion and minced garlic. Sauté until softened and fragrant.
4
Add the carrot (cut into chunks) and parsnip (peeled and cut into similar sized chunks) to the pot and stir for a minute.
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 beef broth and fresh thyme. Bring 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 flavors meld together.
8
Taste and adjust seasoning with salt and black pepper as needed before serving.