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

Slow-simmered beef cubes braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

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NUTRITION

558kcal
Protein
53.9g
Fat
25.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz beef chuck

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

1 tbsp tomato paste

2 tbsp dry red wine

0.5 cup 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 chuck dry with paper towels and season all sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat and sear the beef until a deep brown crust forms on all sides.

  • 3

    Remove the beef from the pot and set aside, then add the diced onion, carrots, and celery to the remaining fat, sautéing until the vegetables are slightly softened.

  • 4

    Stir in the minced garlic and tomato paste, cooking for about 60 seconds until the paste turns a dark brick red and smells fragrant.

  • 5

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

  • 6

    Return the beef to the pot along with the beef broth, fresh thyme, and fresh rosemary sprigs.

  • 7

    Bring to a gentle simmer, then cover tightly and reduce heat to low, cooking for 90 minutes until the beef is fork-tender and the sauce is glossy.

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

Slow-simmered beef cubes braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

NUTRITION

558kcal
Protein
53.9g
Fat
25.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz beef chuck

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

1 tbsp tomato paste

2 tbsp dry red wine

0.5 cup 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 chuck dry with paper towels and season all sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat and sear the beef until a deep brown crust forms on all sides.

  • 3

    Remove the beef from the pot and set aside, then add the diced onion, carrots, and celery to the remaining fat, sautéing until the vegetables are slightly softened.

  • 4

    Stir in the minced garlic and tomato paste, cooking for about 60 seconds until the paste turns a dark brick red and smells fragrant.

  • 5

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

  • 6

    Return the beef to the pot along with the beef broth, fresh thyme, and fresh rosemary sprigs.

  • 7

    Bring to a gentle simmer, then cover tightly and reduce heat to low, cooking for 90 minutes until the beef is fork-tender and the sauce is glossy.