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; 2 whole Garlic cloves; 1 cup Carrots; 1 tbsp Dry red wine; 0.5 cup Beef bone broth; 1 tsp Fresh thyme; 0.25 tsp Sea salt; 0.25 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-braised beef chuck simmered in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

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NUTRITION

Protein

40.2g

Fat

16.7g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck roast

0.5 tsp Extra virgin olive oil

0.5 cup Yellow onion

2 whole Garlic cloves

1 cup Carrots

1 tbsp Dry red wine

0.5 cup Beef bone broth

1 tsp 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 heavy-bottomed Dutch oven or pot over medium-high heat until shimmering.
3
Sear the beef for 3-4 minutes per side until a deep brown crust has developed, then remove the meat and set it aside on a plate.
4
Lower the heat to medium and add the chopped onion, minced garlic, and sliced carrots to the pot, sautéing for 5 minutes until softened.
5
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits from the bottom.
6
Return the beef to the pot and pour in the beef bone broth along with the fresh thyme sprigs.
7
Cover the pot with a tight-fitting lid and simmer on low heat for 2.5 to 3 hours, or until the beef is tender enough to pull apart with a fork.