Name: Tender Red Wine Braised Beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz beef chuck roast; 0.5 tsp olive oil; 0.25 cup dry red wine; 1 cup beef bone broth; 1 cup carrots; 0.5 cup celery; 0.5 cup yellow onion; 2 cloves garlic; 1 sprig fresh rosemary; 1 sprig fresh thyme; 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 a rich red wine reduction, served with tender root vegetables for a melt-in-your-mouth texture.

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NUTRITION

Protein

39.6g

Fat

14.0g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

3 oz beef chuck roast

0.5 tsp olive oil

0.25 cup dry red wine

1 cup beef bone broth

1 cup carrots

0.5 cup celery

0.5 cup yellow onion

2 cloves garlic

1 sprig fresh rosemary

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the beef chuck roast on all sides 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 until a deep brown crust forms on all sides, then remove the meat and set it aside.
4
Add the diced onion, carrots, and celery to the pot and sauté until the onions become translucent.
5
Stir in the minced garlic and cook for 1 minute until fragrant.
6
Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.
7
Return the beef to the pot and add the beef bone broth, rosemary sprig, and thyme sprig.
8
Bring the liquid to a gentle simmer, then cover and reduce heat to low.
9
Cook for 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened.
10
Discard the herb sprigs before serving the beef and vegetables with the rich reduction.