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

Beef chuck slow-simmered in a rich red wine reduction with aromatic root vegetables until it reaches a melt-in-your-mouth tenderness.

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NUTRITION

571kcal
Protein
50.9g
Fat
29.4g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz beef chuck roast

0.25 tbsp extra virgin olive oil

0.25 cup dry red wine

0.5 cup low-sodium beef bone broth

0.5 cup carrots

0.25 cup yellow onion

0.25 cup celery

1 clove garlic

1 sprig fresh rosemary

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the beef chuck 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 on all sides until a deep brown crust forms.

  • 3

    Remove the beef from the pot and set aside, then add the sliced carrots, diced onion, and celery to the remaining fat, sautéing until the onions are translucent.

  • 4

    Stir in the minced garlic for 30 seconds before pouring in the red wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom.

  • 5

    Return the beef to the pot and pour in the beef bone broth along with the rosemary and thyme sprigs.

  • 6

    Cover tightly and reduce heat to low, simmering for 2.5 to 3 hours until the beef is incredibly tender and the sauce has thickened into a rich glaze.

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

Beef chuck slow-simmered in a rich red wine reduction with aromatic root vegetables until it reaches a melt-in-your-mouth tenderness.

NUTRITION

571kcal
Protein
50.9g
Fat
29.4g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz beef chuck roast

0.25 tbsp extra virgin olive oil

0.25 cup dry red wine

0.5 cup low-sodium beef bone broth

0.5 cup carrots

0.25 cup yellow onion

0.25 cup celery

1 clove garlic

1 sprig fresh rosemary

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the beef chuck 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 on all sides until a deep brown crust forms.

  • 3

    Remove the beef from the pot and set aside, then add the sliced carrots, diced onion, and celery to the remaining fat, sautéing until the onions are translucent.

  • 4

    Stir in the minced garlic for 30 seconds before pouring in the red wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom.

  • 5

    Return the beef to the pot and pour in the beef bone broth along with the rosemary and thyme sprigs.

  • 6

    Cover tightly and reduce heat to low, simmering for 2.5 to 3 hours until the beef is incredibly tender and the sauce has thickened into a rich glaze.