Tender Braised 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.

Tender Braised Beef with Red Wine, Mushrooms, and Carrots

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef with Red Wine, Mushrooms, and Carrots

Enjoy a hearty yet balanced dish featuring tender braised beef enriched with a rich red wine reduction, mingled with earthy mushrooms and sweet carrots. The dish offers a succulent flavor profile with a beautiful medley of textures that make every bite satisfying.

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NUTRITION

454kcal
Protein
36.1g
Fat
22.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (Top Sirloin, Braised)

1/4 cup Dry Red Wine

1 cup Button Mushrooms

1 medium Carrot

1 tsp Extra Virgin Olive Oil

1 small Shallot

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PREPARATION

  • 1

    Begin by patting the beef dry with a paper towel. Season lightly with salt and pepper on all sides.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until a rich golden crust forms. Remove the beef and set aside.

  • 3

    In the same pot, add the finely sliced shallot and sauté until softened and aromatic, about 2 minutes.

  • 4

    Add the button mushrooms and sliced carrots to the pot, stirring occasionally to let them absorb the flavors from the beef fond.

  • 5

    Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a minute to reduce slightly.

  • 6

    Return the seared beef to the pot along with any juices accumulated. Lower the heat, cover, and let the mixture braise gently for about 45-60 minutes until the beef is tender and the vegetables are cooked through.

  • 7

    Taste and adjust seasoning if necessary before serving. Enjoy the dish warm for a satisfying meal with a balanced nutritional profile.

Tender Braised 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.

Tender Braised Beef with Red Wine, Mushrooms, and Carrots

YOUR SOLIN GENERATED RECIPE

Tender Braised Beef with Red Wine, Mushrooms, and Carrots

Enjoy a hearty yet balanced dish featuring tender braised beef enriched with a rich red wine reduction, mingled with earthy mushrooms and sweet carrots. The dish offers a succulent flavor profile with a beautiful medley of textures that make every bite satisfying.

NUTRITION

454kcal
Protein
36.1g
Fat
22.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (Top Sirloin, Braised)

1/4 cup Dry Red Wine

1 cup Button Mushrooms

1 medium Carrot

1 tsp Extra Virgin Olive Oil

1 small Shallot

PREPARATION

  • 1

    Begin by patting the beef dry with a paper towel. Season lightly with salt and pepper on all sides.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef and sear on all sides until a rich golden crust forms. Remove the beef and set aside.

  • 3

    In the same pot, add the finely sliced shallot and sauté until softened and aromatic, about 2 minutes.

  • 4

    Add the button mushrooms and sliced carrots to the pot, stirring occasionally to let them absorb the flavors from the beef fond.

  • 5

    Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for a minute to reduce slightly.

  • 6

    Return the seared beef to the pot along with any juices accumulated. Lower the heat, cover, and let the mixture braise gently for about 45-60 minutes until the beef is tender and the vegetables are cooked through.

  • 7

    Taste and adjust seasoning if necessary before serving. Enjoy the dish warm for a satisfying meal with a balanced nutritional profile.