Tender Red Wine Braised Beef with Root Vegetables

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

Tender Red Wine Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef with Root Vegetables

Savor the deep flavors of slow-braised beef nestled among hearty root vegetables, enriched with a splash of red wine and aromatic herbs. This comforting dish offers tender morsels of beef and vibrant seasonal vegetables, creating a satisfying meal with a comforting warmth perfect for dinner.

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NUTRITION

487kcal
Protein
39.3g
Fat
20.2g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Stew Meat

1 medium Carrot

1 small Parsnip

1 quarter Red Onion

1 stalk Celery

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth (Low Sodium)

1 tbsp Tomato Paste

1 tsp Olive Oil

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the beef stew meat dry and season with salt and pepper.

  • 2

    Heat olive oil in a large, heavy pot over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.

  • 3

    Add chopped carrot (sliced), parsnip (cubed), red onion (quartered), celery (sliced), and minced garlic to the pot. Sauté until the vegetables begin to soften.

  • 4

    Return the beef to the pot. Stir in the tomato paste and let it cook for a minute.

  • 5

    Pour in the red wine and allow it to reduce slightly, scraping up any brown bits from the bottom of the pot.

  • 6

    Add the beef broth along with the dried thyme and bay leaf. Bring the mixture to a low simmer, then cover and reduce heat to low.

  • 7

    Let the dish braise for 1.5 to 2 hours until the beef is tender and the flavors have melded.

  • 8

    Adjust seasoning with salt and pepper as needed. Discard the bay leaf before serving.

Tender Red Wine Braised Beef with Root Vegetables

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

Tender Red Wine Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef with Root Vegetables

Savor the deep flavors of slow-braised beef nestled among hearty root vegetables, enriched with a splash of red wine and aromatic herbs. This comforting dish offers tender morsels of beef and vibrant seasonal vegetables, creating a satisfying meal with a comforting warmth perfect for dinner.

NUTRITION

487kcal
Protein
39.3g
Fat
20.2g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Stew Meat

1 medium Carrot

1 small Parsnip

1 quarter Red Onion

1 stalk Celery

1 clove Garlic

1/4 cup Red Wine

1/2 cup Beef Broth (Low Sodium)

1 tbsp Tomato Paste

1 tsp Olive Oil

1/2 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the beef stew meat dry and season with salt and pepper.

  • 2

    Heat olive oil in a large, heavy pot over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.

  • 3

    Add chopped carrot (sliced), parsnip (cubed), red onion (quartered), celery (sliced), and minced garlic to the pot. Sauté until the vegetables begin to soften.

  • 4

    Return the beef to the pot. Stir in the tomato paste and let it cook for a minute.

  • 5

    Pour in the red wine and allow it to reduce slightly, scraping up any brown bits from the bottom of the pot.

  • 6

    Add the beef broth along with the dried thyme and bay leaf. Bring the mixture to a low simmer, then cover and reduce heat to low.

  • 7

    Let the dish braise for 1.5 to 2 hours until the beef is tender and the flavors have melded.

  • 8

    Adjust seasoning with salt and pepper as needed. Discard the bay leaf before serving.