Tender Red Wine Braised Beef with Hearty 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 Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef with Hearty Root Vegetables

Savor the rich, comforting flavors of tender braised beef slowly cooked with a splash of red wine and a medley of hearty root vegetables. The aromatic blend of garlic, onions, and fresh herbs elevates this dish into a warm, satisfying meal perfect for dinner.

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NUTRITION

474kcal
Protein
36.6g
Fat
19.9g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1/4 cup Dry Red Wine

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 Garlic Clove

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Season the beef lightly with salt and pepper.

  • 2

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

  • 3

    In the same pot, add chopped onion and minced garlic; sauté until translucent and fragrant.

  • 4

    Add chopped carrots and parsnips, stirring for a few minutes to slightly soften the vegetables.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

    Return the beef to the pot and add low sodium beef broth, fresh thyme sprigs, and bay leaf.

  • 7

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

  • 8

    Adjust seasonings with salt and pepper as needed before serving.

Tender Red Wine Braised Beef with Hearty 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 Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef with Hearty Root Vegetables

Savor the rich, comforting flavors of tender braised beef slowly cooked with a splash of red wine and a medley of hearty root vegetables. The aromatic blend of garlic, onions, and fresh herbs elevates this dish into a warm, satisfying meal perfect for dinner.

NUTRITION

474kcal
Protein
36.6g
Fat
19.9g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1/4 cup Dry Red Wine

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 Garlic Clove

1/2 cup Low Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Season the beef lightly with salt and pepper.

  • 2

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

  • 3

    In the same pot, add chopped onion and minced garlic; sauté until translucent and fragrant.

  • 4

    Add chopped carrots and parsnips, stirring for a few minutes to slightly soften the vegetables.

  • 5

    Deglaze the pot with red wine, scraping up any browned bits from the bottom.

  • 6

    Return the beef to the pot and add low sodium beef broth, fresh thyme sprigs, and bay leaf.

  • 7

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

  • 8

    Adjust seasonings with salt and pepper as needed before serving.