YOUR SOLIN GENERATED RECIPE
Tender Red Wine Braised Beef
Beef chuck slow-braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture and deep savory flavor.
INGREDIENTS
5.25 oz beef chuck roast (trimmed and cubed)
0.25 tbsp extra virgin olive oil
0.13 cup dry red wine
0.5 cup low-sodium beef bone broth
0.5 cup carrots (sliced)
0.5 cup yellow onion (diced)
1 clove garlic (minced)
1 sprig fresh rosemary
1 sprig fresh thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the beef cubes dry with a paper towel and season evenly with sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef to the pot and sear until a deep brown crust forms on all sides, then remove the beef and set aside.
Lower the heat to medium and add the onions and carrots, sautéing for 5 minutes until the onions are translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom.
Add the beef bone broth, rosemary, and thyme, then return the beef and any accumulated juices to the pot.
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.
Cook for 90 to 120 minutes, or until the beef is fork-tender and the sauce has thickened.
Remove the herb sprigs before serving warm.