Name: Tender Red Wine Braised Beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz lean beef stew meat; 0.5 tbsp extra virgin olive oil; 0.5 cup yellow onion; 0.5 cup carrots; 0.25 cup celery stalks; 2 cloves garlic; 1 tbsp tomato paste; 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

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 and root vegetables braised in a rich, velvety red wine sauce for a deeply savory and comforting meal.

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NUTRITION

Protein

38.1g

Fat

15g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz lean beef stew meat

0.5 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.25 cup celery stalks

2 cloves garlic

1 tbsp tomato paste

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 dry with paper towels and season evenly with the 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 in batches until a deep brown crust forms on all sides, then remove and set aside.
4
Add the diced onion, carrots, and celery to the pot, sautéing until the vegetables are softened and fragrant.
5
Stir in the minced garlic and tomato paste, cooking for one minute to caramelize the paste and deepen the flavor.
6
Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to release the flavorful browned bits.
7
Return the beef to the pot along with the beef broth, thyme, and rosemary sprigs.
8
Cover tightly and simmer on low heat for 90 minutes, or until the beef is exceptionally fork-tender.