YOUR SOLIN GENERATED RECIPE
Tender Red Wine Braised Beef
Beef stew meat slow-braised in a rich red wine reduction with aromatic root vegetables until it reaches a melt-in-your-mouth tenderness.
INGREDIENTS
5.5 oz Beef stew meat
0.25 tbsp Extra virgin olive oil
0.13 cup Red wine
0.5 cup Beef bone broth
0.5 cup Carrots
0.25 cup Yellow onion
0.25 cup Celery
1 clove Garlic
1 sprig Fresh thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the beef dry with paper towels and season evenly with sea salt and black pepper.
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Add the beef in a single layer and sear until a deep brown crust forms on all sides, then transfer the meat to a plate.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot, cooking until the vegetables are slightly softened.
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.
Return the beef and any accumulated juices to the pot, then pour in the beef bone broth and add the thyme sprig.
Cover tightly and simmer on low heat for 90 to 120 minutes until the beef is fork-tender and the sauce has thickened into a rich glaze.