Name: Tender Braised Beef with Red Wine and Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef Stew Meat; 1 medium Carrot; 1 small Parsnip; 1/2 Turnip; 1/4 cup Red Wine; 1/2 cup Beef Broth; 1 tsp Olive Oil; 1 Garlic Clove; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Salt and Pepper to taste

Tender Braised Beef with Red Wine and Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef with Red Wine and Root Vegetables

Savor the warmth of this slow-braised beef dish, where lean cubes of beef meld with a medley of tender root vegetables and a splash of red wine for a rich, comforting flavor. Finished with aromatic herbs, this dish brings rustic elegance to your table with every hearty bite.

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NUTRITION

Protein

32.3g

Fat

13.6g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/2 Turnip

1/4 cup Red Wine

1/2 cup Beef Broth

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Pat the beef dry and season with salt and pepper.
2
Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
3
Add minced garlic and allow to cook until fragrant.
4
Add chopped carrot, parsnip, and turnip to the pot, stirring to combine with the beef.
5
Pour in red wine and beef broth, scraping any browned bits from the bottom of the pan.
6
Add fresh rosemary and thyme. Bring the mixture to a gentle simmer.
7
Reduce heat to low, cover, and let braise for 1.5 to 2 hours until the beef is tender and the vegetables are softened.
8
Taste and adjust seasonings with salt and pepper. Serve warm.