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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
49.8g
Fat
19.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Lean beef stew meat

1 tsp Olive oil

0.5 cup Carrots

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Dry red wine

0.5 cup Low-sodium beef broth

1 tsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 cup Cauliflower florets

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the beef stew meat dry with a paper towel 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.

  • 3

    Add the beef to the pot and sear until browned on all sides, then remove the beef and set aside.

  • 4

    In the same pot, add the diced onion and sliced carrots, sautéing for 3-4 minutes until the onion is translucent.

  • 5

    Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.

  • 6

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

  • 7

    Return the beef to the pot and add the beef broth and fresh thyme sprig.

  • 8

    Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 60-90 minutes until the beef is tender.

  • 9

    While the beef simmers, steam the cauliflower florets until very soft, then mash or blend them until smooth.

  • 10

    Remove the thyme sprig from the beef and serve the braised meat and vegetables over the cauliflower mash.

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

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

NUTRITION

500kcal
Protein
49.8g
Fat
19.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Lean beef stew meat

1 tsp Olive oil

0.5 cup Carrots

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Dry red wine

0.5 cup Low-sodium beef broth

1 tsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 cup Cauliflower florets

PREPARATION

  • 1

    Pat the beef stew meat dry with a paper towel 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.

  • 3

    Add the beef to the pot and sear until browned on all sides, then remove the beef and set aside.

  • 4

    In the same pot, add the diced onion and sliced carrots, sautéing for 3-4 minutes until the onion is translucent.

  • 5

    Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.

  • 6

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

  • 7

    Return the beef to the pot and add the beef broth and fresh thyme sprig.

  • 8

    Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 60-90 minutes until the beef is tender.

  • 9

    While the beef simmers, steam the cauliflower florets until very soft, then mash or blend them until smooth.

  • 10

    Remove the thyme sprig from the beef and serve the braised meat and vegetables over the cauliflower mash.