Tender Red Wine Braised Beef with Mushrooms and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Red Wine Braised Beef with Mushrooms and Carrots

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef with Mushrooms and Carrots

Savor this deeply flavored dish where lean beef is slowly braised in a fragrant red wine reduction with hearty mushrooms, tender carrots, and aromatic onions. The robust, rich sauce and perfectly cooked veggies create a satisfying meal that balances protein, taste, and a comforting warmth, making it an ideal centerpiece for dinner.

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NUTRITION

553kcal
Protein
36.2g
Fat
30.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 cup Sliced Mushrooms

1 medium Carrot, diced

1/4 medium Onion, chopped

1/4 cup Dry Red Wine

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 cloves Garlic, minced

3 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Sear the lean beef stew meat on all sides until browned. Remove and set aside.

  • 3

    In the same pot, sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the sliced mushrooms and diced carrots, cooking for an additional 3-4 minutes.

  • 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 low-sodium beef broth along with the bay leaf and fresh thyme.

  • 7

    Bring the mixture to a simmer, then reduce heat to low. Cover and let it braise for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

  • 8

    Season with salt and pepper to taste before serving.

Tender Red Wine Braised Beef with Mushrooms and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Red Wine Braised Beef with Mushrooms and Carrots

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef with Mushrooms and Carrots

Savor this deeply flavored dish where lean beef is slowly braised in a fragrant red wine reduction with hearty mushrooms, tender carrots, and aromatic onions. The robust, rich sauce and perfectly cooked veggies create a satisfying meal that balances protein, taste, and a comforting warmth, making it an ideal centerpiece for dinner.

NUTRITION

553kcal
Protein
36.2g
Fat
30.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 cup Sliced Mushrooms

1 medium Carrot, diced

1/4 medium Onion, chopped

1/4 cup Dry Red Wine

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 cloves Garlic, minced

3 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Sear the lean beef stew meat on all sides until browned. Remove and set aside.

  • 3

    In the same pot, sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the sliced mushrooms and diced carrots, cooking for an additional 3-4 minutes.

  • 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 low-sodium beef broth along with the bay leaf and fresh thyme.

  • 7

    Bring the mixture to a simmer, then reduce heat to low. Cover and let it braise for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

  • 8

    Season with salt and pepper to taste before serving.