Tender Slow-Cooked Beef with Red Wine Braised Root Vegetables

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

Tender Slow-Cooked Beef with Red Wine Braised Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Red Wine Braised Root Vegetables

Savor the deep, rich flavors of tender slow-cooked beef paired with red wine braised root vegetables. This hearty dish features succulent slices of beef combined with a medley of carrots, parsnips, and onions, gently simmered in a fragrant red wine and garlic broth infused with fresh thyme. Each mouthful delivers a perfect balance of savory and sweet, with a tender texture that melts in your mouth.

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NUTRITION

452kcal
Protein
37.7g
Fat
18.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

2 cloves Garlic

1/4 cup Red Wine

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a heavy skillet or Dutch oven over medium-high heat.

  • 2

    Season the beef chuck roast with salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the beef from the skillet and set aside. In the same skillet, add the quartered onion and minced garlic; sauté until softened and fragrant.

  • 4

    Add the chopped carrot and parsnip to the skillet. Sauté for a couple of minutes to enhance their flavor.

  • 5

    Return the beef to the skillet. Pour in the red wine to deglaze the pan, scraping any browned bits from the bottom.

  • 6

    Add the fresh thyme, then reduce the heat to low. Cover and let the mixture simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are braised to perfection.

  • 7

    Taste and adjust seasoning if necessary before serving.

Tender Slow-Cooked Beef with Red Wine Braised Root Vegetables

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

Tender Slow-Cooked Beef with Red Wine Braised Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Red Wine Braised Root Vegetables

Savor the deep, rich flavors of tender slow-cooked beef paired with red wine braised root vegetables. This hearty dish features succulent slices of beef combined with a medley of carrots, parsnips, and onions, gently simmered in a fragrant red wine and garlic broth infused with fresh thyme. Each mouthful delivers a perfect balance of savory and sweet, with a tender texture that melts in your mouth.

NUTRITION

452kcal
Protein
37.7g
Fat
18.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Chuck Roast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

2 cloves Garlic

1/4 cup Red Wine

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a heavy skillet or Dutch oven over medium-high heat.

  • 2

    Season the beef chuck roast with salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side.

  • 3

    Remove the beef from the skillet and set aside. In the same skillet, add the quartered onion and minced garlic; sauté until softened and fragrant.

  • 4

    Add the chopped carrot and parsnip to the skillet. Sauté for a couple of minutes to enhance their flavor.

  • 5

    Return the beef to the skillet. Pour in the red wine to deglaze the pan, scraping any browned bits from the bottom.

  • 6

    Add the fresh thyme, then reduce the heat to low. Cover and let the mixture simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are braised to perfection.

  • 7

    Taste and adjust seasoning if necessary before serving.