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

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NUTRITION

524kcal
Protein
50.7g
Fat
20.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Lean beef stew meat

0.5 tbsp Extra virgin olive oil

0.25 cup Dry red wine

0.5 cup Low-sodium beef broth

1 tbsp Tomato paste

0.5 cup Carrots

0.5 cup Yellow onion

0.5 cup Celery

2 cloves Garlic

1 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the beef stew meat 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.

  • 3

    Add the beef to the pot and sear until a deep brown crust forms on all sides, then remove the beef and set aside.

  • 4

    In the same pot, add the diced carrots, onion, and celery, sautéing for 5-7 minutes until the vegetables are softened and fragrant.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute while stirring constantly to prevent burning.

  • 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 broth, dried thyme, and the bay leaf.

  • 8

    Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and reduce heat to low.

  • 9

    Cook for 90 minutes to 2 hours, or until the beef is tender enough to be easily pierced with a fork.

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

NUTRITION

524kcal
Protein
50.7g
Fat
20.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Lean beef stew meat

0.5 tbsp Extra virgin olive oil

0.25 cup Dry red wine

0.5 cup Low-sodium beef broth

1 tbsp Tomato paste

0.5 cup Carrots

0.5 cup Yellow onion

0.5 cup Celery

2 cloves Garlic

1 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the beef stew meat 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.

  • 3

    Add the beef to the pot and sear until a deep brown crust forms on all sides, then remove the beef and set aside.

  • 4

    In the same pot, add the diced carrots, onion, and celery, sautéing for 5-7 minutes until the vegetables are softened and fragrant.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute while stirring constantly to prevent burning.

  • 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 broth, dried thyme, and the bay leaf.

  • 8

    Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and reduce heat to low.

  • 9

    Cook for 90 minutes to 2 hours, or until the beef is tender enough to be easily pierced with a fork.