Rich Red Wine Mushroom and Vegetable Stew

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

Rich Red Wine Mushroom and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Rich Red Wine Mushroom and Vegetable Stew

A hearty, savory stew that melds tender lean beef with earthy mushrooms, fresh vegetables, and a splash of robust red wine. This dish offers a satisfying balance of protein and nutrients with a burst of herbal aroma and velvety texture, perfect for a comforting meal at any time of the day.

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NUTRITION

428kcal
Protein
37.6g
Fat
12g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef

1/2 cup Canned White Beans

1 cup Sliced Mushrooms

1 medium Carrot, diced

1 stalk Celery, diced

1/4 medium Onion, chopped

2 cloves Garlic, minced

1/4 cup Red Wine

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

1 Bay Leaf

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add chopped onions, diced carrot, celery, and minced garlic, and sauté until softened, about 3-4 minutes.

  • 2

    Add the lean beef pieces to the pot and brown on all sides for 3-5 minutes.

  • 3

    Stir in the sliced mushrooms and allow them to cook down for another 2 minutes until they begin to release their moisture.

  • 4

    Pour in the red wine, scraping the bottom of the pot to release any browned bits.

  • 5

    Add the white beans, low-sodium beef broth, dried thyme, and bay leaf. Stir well to combine.

  • 6

    Bring the stew to a simmer, then reduce the heat and cover the pot. Let it simmer gently for 15-20 minutes, allowing flavors to meld and the beef to become tender.

  • 7

    Season with salt and black pepper to taste. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy the rich, comforting flavors of this red wine-infused mushroom and vegetable stew.

Rich Red Wine Mushroom and Vegetable Stew

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

Rich Red Wine Mushroom and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Rich Red Wine Mushroom and Vegetable Stew

A hearty, savory stew that melds tender lean beef with earthy mushrooms, fresh vegetables, and a splash of robust red wine. This dish offers a satisfying balance of protein and nutrients with a burst of herbal aroma and velvety texture, perfect for a comforting meal at any time of the day.

NUTRITION

428kcal
Protein
37.6g
Fat
12g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef

1/2 cup Canned White Beans

1 cup Sliced Mushrooms

1 medium Carrot, diced

1 stalk Celery, diced

1/4 medium Onion, chopped

2 cloves Garlic, minced

1/4 cup Red Wine

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

1 Bay Leaf

Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add chopped onions, diced carrot, celery, and minced garlic, and sauté until softened, about 3-4 minutes.

  • 2

    Add the lean beef pieces to the pot and brown on all sides for 3-5 minutes.

  • 3

    Stir in the sliced mushrooms and allow them to cook down for another 2 minutes until they begin to release their moisture.

  • 4

    Pour in the red wine, scraping the bottom of the pot to release any browned bits.

  • 5

    Add the white beans, low-sodium beef broth, dried thyme, and bay leaf. Stir well to combine.

  • 6

    Bring the stew to a simmer, then reduce the heat and cover the pot. Let it simmer gently for 15-20 minutes, allowing flavors to meld and the beef to become tender.

  • 7

    Season with salt and black pepper to taste. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy the rich, comforting flavors of this red wine-infused mushroom and vegetable stew.