YOUR SOLIN GENERATED RECIPE
Tender Braised Beef with Red Wine and Root Vegetables
Savor the rich, comforting flavors of tender braised beef mingled with a medley of root vegetables and enriched by a splash of red wine. This rustic dish is slow-cooked to perfection, yielding succulent beef nestled among carrots, parsnips, celery, and onions, all simmered in a fragrant red wine and beef broth reduction. A perfect balance of hearty protein and vibrant vegetable notes makes this dish a warming option for a satisfying dinner.
INGREDIENTS
4 ounces Braised Beef Shoulder
1 medium Carrot
1 small Parsnip
0.5 stalk Celery
0.25 medium Onion
0.25 cup Red Wine
0.5 cup Beef Broth (low-sodium)
1 tsp Olive Oil
PREPARATION
Preheat a heavy pot or Dutch oven over medium-high heat.
Pat the beef dry with paper towels and season lightly with salt and pepper if desired.
Add olive oil to the pot and sear the beef on all sides until browned, about 2-3 minutes per side. Remove beef and set aside.
In the same pot, add chopped onions, sliced carrots, diced parsnip, and celery. Sauté until the vegetables begin to soften, about 3-4 minutes.
Pour in the red wine and allow to simmer for a minute, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot and add the beef broth. Bring to a low simmer, then reduce the heat to low.
Cover the pot and let the dish braise gently for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
Taste and adjust seasonings as needed before serving.