Name: Tender Red Wine Braised Beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef chuck roast, trimmed and cubed; 0.5 tbsp extra virgin olive oil; 0.5 cup yellow onion, chopped; 0.5 cup carrots, sliced; 0.25 cup celery, sliced; 2 cloves garlic; 1 tbsp tomato paste; 0.5 cup dry red wine; 0.5 cup beef bone broth; 1 sprig fresh thyme; 1 sprig fresh rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef

Slow-simmered beef chuck roast infused with aromatic herbs and dry red wine, creating a velvety sauce that coats tender root vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

58.0g

Fat

29.3g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz beef chuck roast, trimmed and cubed

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion, chopped

0.5 cup carrots, sliced

0.25 cup celery, sliced

2 cloves garlic

1 tbsp tomato paste

0.5 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the beef cubes dry with a paper towel and season with sea salt and black pepper.
2
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Sear the beef cubes until browned on all sides, then remove and set aside on a plate.
4
In the same pot, add the onion, carrots, and celery, sautéing for 5-7 minutes until softened.
5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
6
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
7
Add the beef back into the pot along with the bone broth, thyme, and rosemary.
8
Bring to a gentle simmer, then cover and reduce heat to low, cooking for 2 to 2.5 hours until the beef is fork-tender.
9
Remove the herb sprigs before serving hot in a shallow bowl.