Name: Tender Red Wine Braised Beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef chuck roast; 0.5 tsp Extra virgin olive oil; 0.5 cup Yellow onion; 0.5 cup Carrots; 0.5 cup Celery; 1 clove Garlic; 1 tbsp Tomato paste; 0.25 cup Dry red wine; 1 cup Beef bone broth; 1 tsp Dried thyme; 1 tsp Sea salt; 0.5 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef

Slow-simmered lean beef chuck roast braised in a velvety red wine and bone broth reduction with aromatic root vegetables for a melt-in-your-mouth texture.

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NUTRITION

Protein

49.0g

Fat

19.3g

Carbs

22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck roast

0.5 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

1 cup Beef bone broth

1 tsp Dried thyme

1 tsp Sea salt

0.5 tsp Black pepper

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PREPARATION

1
Season the beef chuck roast thoroughly with the sea salt and black pepper on all sides.
2
Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Sear the beef until a deep golden crust forms on all sides, then remove the meat and set it aside on a plate.
4
Add the diced onion, carrots, and celery to the same pot and sauté until the vegetables are tender and fragrant.
5
Stir in the minced garlic and tomato paste, cooking for 1 minute to allow the flavors to meld and the paste to darken.
6
Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.
7
Return the beef to the pot and add the beef bone broth and dried thyme, then bring the liquid to a gentle simmer.
8
Cover tightly and cook on low heat for 2.5 hours until the beef is succulent and easily pulls apart with a fork.