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 chuck roast braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

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NUTRITION

573kcal
Protein
47g
Fat
22.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz beef chuck roast

0.5 tsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.25 cup celery

2 cloves garlic

1 tbsp tomato paste

0.13 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

4 oz gold potatoes

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PREPARATION

  • 1

    Pat the beef chuck roast dry with paper towels and season evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot or 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; add the diced onion, carrots, and celery to the same pot, sautéing until the vegetables begin to soften.

  • 4

    Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste turns a deep brick red and becomes fragrant.

  • 5

    Pour in the 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 and add the bone broth, thyme, rosemary, and halved gold potatoes.

  • 7

    Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low, cooking for 2 to 3 hours until the beef is fork-tender.

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 chuck roast braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

NUTRITION

573kcal
Protein
47g
Fat
22.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz beef chuck roast

0.5 tsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.25 cup celery

2 cloves garlic

1 tbsp tomato paste

0.13 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

4 oz gold potatoes

PREPARATION

  • 1

    Pat the beef chuck roast dry with paper towels and season evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot or 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; add the diced onion, carrots, and celery to the same pot, sautéing until the vegetables begin to soften.

  • 4

    Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste turns a deep brick red and becomes fragrant.

  • 5

    Pour in the 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 and add the bone broth, thyme, rosemary, and halved gold potatoes.

  • 7

    Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low, cooking for 2 to 3 hours until the beef is fork-tender.