Name: Tender Red Wine Braised Beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz beef chuck roast; 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; 0.5 cup yellow onion; 1 clove garlic; 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

Lean beef slow-braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture and savory depth.

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NUTRITION

Protein

57.2g

Fat

28.9g

Carbs

16.0g

SERVINGS

1 serving

INGREDIENTS

6.5 oz beef chuck roast

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

0.5 cup yellow onion

1 clove garlic

1 sprig fresh rosemary

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 golden-brown crust forms on all sides, then remove the meat and set it aside.
4
Add the diced onions and sliced carrots to the pot, sautéing for 3-4 minutes until the onions become translucent.
5
Stir in the minced garlic and cook for 30 seconds until fragrant.
6
Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.
7
Return the beef to the pot and pour in the beef bone broth and add the fresh rosemary sprig.
8
Cover with a tight-fitting lid and simmer on low heat for 2 to 2.5 hours until the beef is fork-tender.