Slow-Cooked Beef with Red Wine and Hearty Vegetables

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

Slow-Cooked Beef with Red Wine and Hearty Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef with Red Wine and Hearty Vegetables

Savor the depth of flavors in this slow-cooked beef dish, where tender chunks of lean beef meld with a rich red wine reduction and burst of hearty vegetables. Perfectly balanced, this dish offers vibrant aromas of garlic and herbs, transforming a simple meal into a comforting experience.

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NUTRITION

378kcal
Protein
39.1g
Fat
16.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1/4 cup Red Wine

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

1 clove Garlic

1/2 cup Beef Broth

1 tbsp Tomato Paste

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PREPARATION

  • 1

    Begin by patting the beef stew meat dry with paper towels. Season lightly with salt and pepper if desired.

  • 2

    Heat a large skillet or dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 3

    In the same skillet, add the chopped garlic, diced carrot, sliced celery, and quartered onion. Sauté for 3-4 minutes until the vegetables start to soften.

  • 4

    Return the beef to the skillet or transfer everything to a slow cooker if preferred.

  • 5

    Pour in the red wine, beef broth, and stir in the tomato paste until well combined. Bring the mixture to a simmer if using a skillet.

  • 6

    Reduce the heat to low (or set the slow cooker to low) and allow the dish to cook slowly for 2-3 hours, or until the beef is tender and the flavors meld together.

  • 7

    Adjust seasonings with salt and pepper as needed, and serve hot, enjoying the rich, hearty flavors.

Slow-Cooked Beef with Red Wine and Hearty Vegetables

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

Slow-Cooked Beef with Red Wine and Hearty Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef with Red Wine and Hearty Vegetables

Savor the depth of flavors in this slow-cooked beef dish, where tender chunks of lean beef meld with a rich red wine reduction and burst of hearty vegetables. Perfectly balanced, this dish offers vibrant aromas of garlic and herbs, transforming a simple meal into a comforting experience.

NUTRITION

378kcal
Protein
39.1g
Fat
16.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat

1/4 cup Red Wine

1 medium Carrot

1 stalk Celery

1/4 medium Onion (quartered)

1 clove Garlic

1/2 cup Beef Broth

1 tbsp Tomato Paste

PREPARATION

  • 1

    Begin by patting the beef stew meat dry with paper towels. Season lightly with salt and pepper if desired.

  • 2

    Heat a large skillet or dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove and set aside.

  • 3

    In the same skillet, add the chopped garlic, diced carrot, sliced celery, and quartered onion. Sauté for 3-4 minutes until the vegetables start to soften.

  • 4

    Return the beef to the skillet or transfer everything to a slow cooker if preferred.

  • 5

    Pour in the red wine, beef broth, and stir in the tomato paste until well combined. Bring the mixture to a simmer if using a skillet.

  • 6

    Reduce the heat to low (or set the slow cooker to low) and allow the dish to cook slowly for 2-3 hours, or until the beef is tender and the flavors meld together.

  • 7

    Adjust seasonings with salt and pepper as needed, and serve hot, enjoying the rich, hearty flavors.