Name: Tender Slow-Cooked Beef with Red Wine Mushrooms and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean Beef Stew Meat; 0.5 cup Cremini Mushrooms; 1 medium Carrot; 0.25 cup Red Wine; 1 tsp Olive Oil; 1 small Onion; 1 clove Garlic; 0.5 cup Beef Broth; 2 sprigs Fresh Thyme; 1 Bay Leaf

Tender Slow-Cooked Beef with Red Wine Mushrooms and Carrots

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

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Red Wine Mushrooms and Carrots

Savor the rich flavors of slow-cooked lean beef paired with earthy mushrooms and sweet carrots, all simmered in a luscious red wine broth. Perfectly balanced and tender, this dish celebrates a deep, comforting taste that warms the soul without overloading on calories.

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NUTRITION

Protein

39.2g

Fat

20.8g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat

0.5 cup Cremini Mushrooms

1 medium Carrot

0.25 cup Red Wine

1 tsp Olive Oil

1 small Onion

1 clove Garlic

0.5 cup Beef Broth

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

1
Heat the olive oil in a heavy pot or Dutch oven over medium-high heat.
2
Season the beef lightly with salt and pepper, then sear on all sides until browned.
3
Add the chopped onion and minced garlic to the pot, and cook until the onion softens.
4
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
5
Stir in the beef broth, then add the mushrooms and sliced carrot.
6
Toss in the fresh thyme sprigs and bay leaf.
7
Reduce the heat to low, cover the pot, and let it simmer slowly for about 2 hours until the beef is tender.
8
Once cooked, remove the thyme sprigs and bay leaf before serving.