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

576kcal
Protein
55.7g
Fat
26.9g
Carbs
16.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef chuck roast

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.25 cup Yellow onion

1 stalk Celery

2 clove Garlic

0.25 cup Dry red wine

0.5 cup Beef bone broth

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 roast dry with paper towels and season all sides evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a small Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

  • 3

    Sear the beef for 3-4 minutes per side until a deep, golden-brown crust forms, then remove the meat and set it aside on a plate.

  • 4

    Reduce the heat to medium and add the diced onion, sliced carrots, and chopped celery to the pot, sautéing for 5 minutes until the onions are translucent.

  • 5

    Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

  • 6

    Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.

  • 7

    Return the beef to the pot and pour in the beef bone broth until the meat is halfway submerged; tuck the rosemary and thyme sprigs into the liquid.

  • 8

    Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low, cooking for 2.5 to 3 hours until the beef is completely fork-tender.

  • 9

    Remove the herb sprigs before serving and spoon the reduced braising liquid over the beef.

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

576kcal
Protein
55.7g
Fat
26.9g
Carbs
16.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef chuck roast

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.25 cup Yellow onion

1 stalk Celery

2 clove Garlic

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a small Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

  • 3

    Sear the beef for 3-4 minutes per side until a deep, golden-brown crust forms, then remove the meat and set it aside on a plate.

  • 4

    Reduce the heat to medium and add the diced onion, sliced carrots, and chopped celery to the pot, sautéing for 5 minutes until the onions are translucent.

  • 5

    Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

  • 6

    Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.

  • 7

    Return the beef to the pot and pour in the beef bone broth until the meat is halfway submerged; tuck the rosemary and thyme sprigs into the liquid.

  • 8

    Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low, cooking for 2.5 to 3 hours until the beef is completely fork-tender.

  • 9

    Remove the herb sprigs before serving and spoon the reduced braising liquid over the beef.