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 herbs and tender root vegetables for a melt-in-your-mouth texture.

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NUTRITION

551kcal
Protein
39.7g
Fat
27.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz beef stew meat

1 tsp olive oil

0.25 cup yellow onion

2 cloves garlic

0.5 cup carrots

0.5 cup celery

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup low-sodium beef broth

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

1 cup fresh green beans

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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 and sear the beef until deeply browned on all sides.

  • 3

    Remove the beef from the pot and set aside; add the diced onion, carrots, and celery to the remaining fat and sauté until softened.

  • 4

    Stir in the minced garlic and tomato paste, cooking for one minute until fragrant and the paste darkens slightly.

  • 5

    Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

  • 6

    Return the beef to the pot along with the beef broth, thyme, and rosemary sprigs, then bring to a gentle simmer.

  • 7

    Cover the pot with a tight-fitting lid and reduce heat to low, simmering for 90 minutes until the beef is tender.

  • 8

    Steam the fresh green beans during the last 5 minutes of cooking and serve the braised beef and vegetables hot with the rich reduction sauce poured over top.

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 herbs and tender root vegetables for a melt-in-your-mouth texture.

NUTRITION

551kcal
Protein
39.7g
Fat
27.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz beef stew meat

1 tsp olive oil

0.25 cup yellow onion

2 cloves garlic

0.5 cup carrots

0.5 cup celery

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup low-sodium beef broth

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

1 cup fresh green beans

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 and sear the beef until deeply browned on all sides.

  • 3

    Remove the beef from the pot and set aside; add the diced onion, carrots, and celery to the remaining fat and sauté until softened.

  • 4

    Stir in the minced garlic and tomato paste, cooking for one minute until fragrant and the paste darkens slightly.

  • 5

    Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

  • 6

    Return the beef to the pot along with the beef broth, thyme, and rosemary sprigs, then bring to a gentle simmer.

  • 7

    Cover the pot with a tight-fitting lid and reduce heat to low, simmering for 90 minutes until the beef is tender.

  • 8

    Steam the fresh green beans during the last 5 minutes of cooking and serve the braised beef and vegetables hot with the rich reduction sauce poured over top.