YOUR SOLIN GENERATED RECIPE
Tender Red Wine Braised Beef
Lean beef slow-braised in a rich red wine reduction with aromatic root vegetables until it reaches a melt-in-your-mouth tenderness.
INGREDIENTS
5.33 oz trimmed lean beef chuck roast
1 tsp extra virgin olive oil
0.5 cup chopped carrots
0.5 cup chopped yellow onion
1 clove minced garlic
0.25 cup dry red wine
0.5 cup low-sodium beef broth
1 sprig fresh thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the beef chuck roast dry with paper towels and season all sides evenly with sea salt and black pepper.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef for 3-4 minutes per side until a deep golden-brown crust forms, then remove the beef and set aside.
Reduce heat to medium and add the carrots and onions to the pot, 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 pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.
Add the beef broth and thyme sprig, then return the beef to the pot.
Cover with a tight-fitting lid and simmer on low heat for 90 minutes to 2 hours, or until the beef is tender and easily pulls apart with a fork.
Remove the thyme sprig and serve the beef warm with the braised vegetables and reduced pan sauce.