Slow-Cooked Red Wine Beef with Hearty Root Vegetables

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

Slow-Cooked Red Wine Beef with Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Red Wine Beef with Hearty Root Vegetables

Enjoy a comforting and savory dish where lean beef is slow-cooked in a rich red wine sauce, mingled with hearty root vegetables that add a touch of natural sweetness and texture. This dish perfectly balances robust flavors with a tender, melt-in-your-mouth finish, making it an ideal, nourishing meal for any time of the day.

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NUTRITION

464kcal
Protein
37.6g
Fat
13.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/4 cup chopped Onion

1/2 cup Beef Broth

1 tablespoon Tomato Paste

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a heavy, oven-proof pot over medium-high heat and lightly sear the beef chuck on all sides until browned. Remove the beef and set aside.

  • 2

    In the same pot, add chopped onion and lightly sauté until translucent.

  • 3

    Stir in the tomato paste and red wine, scraping up any browned bits from the bottom of the pot.

  • 4

    Return the beef to the pot and add the diced carrot and parsnip along with the beef broth.

  • 5

    Season with fresh thyme, salt, and pepper.

  • 6

    Bring the mixture to a simmer, then cover the pot and transfer to a preheated oven at 300°F.

  • 7

    Slow-cook for approximately 2 to 2.5 hours until the beef is tender and the flavors meld together.

  • 8

    Adjust seasoning if necessary before serving.

Slow-Cooked Red Wine Beef with Hearty Root Vegetables

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

Slow-Cooked Red Wine Beef with Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Red Wine Beef with Hearty Root Vegetables

Enjoy a comforting and savory dish where lean beef is slow-cooked in a rich red wine sauce, mingled with hearty root vegetables that add a touch of natural sweetness and texture. This dish perfectly balances robust flavors with a tender, melt-in-your-mouth finish, making it an ideal, nourishing meal for any time of the day.

NUTRITION

464kcal
Protein
37.6g
Fat
13.1g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck

1 medium Carrot

1 medium Parsnip

1/4 cup Red Wine

1/4 cup chopped Onion

1/2 cup Beef Broth

1 tablespoon Tomato Paste

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a heavy, oven-proof pot over medium-high heat and lightly sear the beef chuck on all sides until browned. Remove the beef and set aside.

  • 2

    In the same pot, add chopped onion and lightly sauté until translucent.

  • 3

    Stir in the tomato paste and red wine, scraping up any browned bits from the bottom of the pot.

  • 4

    Return the beef to the pot and add the diced carrot and parsnip along with the beef broth.

  • 5

    Season with fresh thyme, salt, and pepper.

  • 6

    Bring the mixture to a simmer, then cover the pot and transfer to a preheated oven at 300°F.

  • 7

    Slow-cook for approximately 2 to 2.5 hours until the beef is tender and the flavors meld together.

  • 8

    Adjust seasoning if necessary before serving.