Hearty 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.

Hearty Red Wine Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Red Wine Braised Beef with Root Vegetables

Savor the rich, comforting flavors of slow-braised lean beef melded with earthy root vegetables and a splash of robust red wine. This dish brings together tender chunks of beef, sweet carrots, and hearty parsnips, all simmered in a fragrant, savory sauce with a hint of red wine, perfect for a satisfying meal any time of day.

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NUTRITION

525kcal
Protein
39.1g
Fat
26.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1/3 cup Red Wine

1 tbsp Olive Oil

2 cloves Garlic

1 cup Beef Broth

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PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot over medium-high heat and brown the beef on all sides.

  • 3

    Add minced garlic and sliced red onion; sauté until fragrant and the onions turn translucent.

  • 4

    Toss in chopped carrot and parsnip, stirring briefly to combine with the beef.

  • 5

    Pour in the red wine and beef broth, scraping any browned bits from the bottom of the pot.

  • 6

    Bring the mixture to a simmer, then lower the heat, cover the pot, and let it braise for about 1.5 to 2 hours, until the beef is tender and the vegetables are soft.

  • 7

    Adjust seasoning with salt and pepper to taste before serving.

Hearty 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.

Hearty Red Wine Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Red Wine Braised Beef with Root Vegetables

Savor the rich, comforting flavors of slow-braised lean beef melded with earthy root vegetables and a splash of robust red wine. This dish brings together tender chunks of beef, sweet carrots, and hearty parsnips, all simmered in a fragrant, savory sauce with a hint of red wine, perfect for a satisfying meal any time of day.

NUTRITION

525kcal
Protein
39.1g
Fat
26.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Chuck

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1/3 cup Red Wine

1 tbsp Olive Oil

2 cloves Garlic

1 cup Beef Broth

PREPARATION

  • 1

    Pat the beef dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot over medium-high heat and brown the beef on all sides.

  • 3

    Add minced garlic and sliced red onion; sauté until fragrant and the onions turn translucent.

  • 4

    Toss in chopped carrot and parsnip, stirring briefly to combine with the beef.

  • 5

    Pour in the red wine and beef broth, scraping any browned bits from the bottom of the pot.

  • 6

    Bring the mixture to a simmer, then lower the heat, cover the pot, and let it braise for about 1.5 to 2 hours, until the beef is tender and the vegetables are soft.

  • 7

    Adjust seasoning with salt and pepper to taste before serving.