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: 6 oz Beef Chuck (lean, trimmed); 1 medium Carrot; 1 medium Parsnip; 1/2 medium Onion; 1 stalk Celery; 2 cloves Garlic; 1/4 cup Red Wine; 1/2 cup Beef Broth (low sodium)

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 deep flavors of tender braised beef slow-cooked with aromatic red wine and a medley of earthy root vegetables. This comforting dish boasts succulent beef paired with sweet carrots, parsnips, and onions, all melded into a satisfying sauce. A perfect balance of robust taste and gentle nutrition for a hearty meal.

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NUTRITION

Protein

50.3g

Fat

16.5g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Chuck (lean, trimmed)

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 stalk Celery

2 cloves Garlic

1/4 cup Red Wine

1/2 cup Beef Broth (low sodium)

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PREPARATION

1
Preheat a Dutch oven or heavy-bottomed pot over medium-high heat.
2
Season the beef lightly with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side.
3
Remove the beef and set aside. In the same pot, add chopped onion, garlic, celery, carrot, and parsnip. Sauté until softened and slightly caramelized, about 5-7 minutes.
4
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
5
Return the beef to the pot and add the beef broth. Bring to a simmer, then reduce the heat to low.
6
Cover and let it braise on low heat for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
7
Once cooked, adjust seasoning as needed and serve warm.