Tender Red Wine Braised Beef

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

Tender Red Wine Braised Beef

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef

Lean beef slow-braised in a rich red wine reduction with aromatic herbs and tender root vegetables for a melt-in-your-mouth texture.

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NUTRITION

507kcal
Protein
52.6g
Fat
18.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

8 oz lean beef stew meat

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

0.25 cup dry red wine

0.5 cup low-sodium beef broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the beef in the hot oil until a deep brown crust forms on all sides, then remove the meat and set it aside on a plate.

  • 4

    Add the diced yellow onion, carrots, and celery to the same pot, sautéing for 5-7 minutes until the onions are translucent.

  • 5

    Stir in the minced garlic and cook for 60 seconds until fragrant, being careful not to burn it.

  • 6

    Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom.

  • 7

    Return the seared beef to the pot and add the beef broth, fresh thyme, and fresh rosemary.

  • 8

    Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.

  • 9

    Braise for 90 minutes or until the beef is fork-tender and the sauce has reduced to a rich consistency.

Tender Red Wine Braised Beef

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

Tender Red Wine Braised Beef

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef

Lean beef slow-braised in a rich red wine reduction with aromatic herbs and tender root vegetables for a melt-in-your-mouth texture.

NUTRITION

507kcal
Protein
52.6g
Fat
18.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

8 oz lean beef stew meat

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

0.25 cup dry red wine

0.5 cup low-sodium beef broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the beef in the hot oil until a deep brown crust forms on all sides, then remove the meat and set it aside on a plate.

  • 4

    Add the diced yellow onion, carrots, and celery to the same pot, sautéing for 5-7 minutes until the onions are translucent.

  • 5

    Stir in the minced garlic and cook for 60 seconds until fragrant, being careful not to burn it.

  • 6

    Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom.

  • 7

    Return the seared beef to the pot and add the beef broth, fresh thyme, and fresh rosemary.

  • 8

    Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.

  • 9

    Braise for 90 minutes or until the beef is fork-tender and the sauce has reduced to a rich consistency.