Red Wine Braised Tender 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 Tender Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Tender Beef with Root Vegetables

Savor a hearty, slow-braised tender beef infused with the deep flavors of red wine and earthy root vegetables. This comforting dish melds succulent beef braised to perfection with caramelized carrots, parsnips, and aromatic onions and garlic, delivering a beautifully balanced meal that warms you from the inside out.

Try 7 days free, then $12.99 / mo.

NUTRITION

407kcal
Protein
32.7g
Fat
17g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/4 medium Onion

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 2

    Season the beef with salt and pepper, then sear it on all sides until golden brown. Remove and set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

  • 4

    Add sliced carrot and parsnip to the pot, stirring for a couple of minutes to coat them in the flavorful base.

  • 5

    Return the beef to the pot and pour in the red wine, scraping any browned bits off the bottom.

  • 6

    Bring the mixture to a simmer, reduce the heat to low, cover, and let it braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Once done, adjust seasonings if needed and serve hot.

Red Wine Braised Tender 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 Tender Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Tender Beef with Root Vegetables

Savor a hearty, slow-braised tender beef infused with the deep flavors of red wine and earthy root vegetables. This comforting dish melds succulent beef braised to perfection with caramelized carrots, parsnips, and aromatic onions and garlic, delivering a beautifully balanced meal that warms you from the inside out.

NUTRITION

407kcal
Protein
32.7g
Fat
17g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck Roast

1 medium Carrot

1 small Parsnip

1/4 cup Red Wine

1/4 medium Onion

1 clove Garlic

PREPARATION

  • 1

    Preheat a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 2

    Season the beef with salt and pepper, then sear it on all sides until golden brown. Remove and set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

  • 4

    Add sliced carrot and parsnip to the pot, stirring for a couple of minutes to coat them in the flavorful base.

  • 5

    Return the beef to the pot and pour in the red wine, scraping any browned bits off the bottom.

  • 6

    Bring the mixture to a simmer, reduce the heat to low, cover, and let it braise for about 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.

  • 7

    Once done, adjust seasonings if needed and serve hot.