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 in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

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NUTRITION

414kcal
Protein
32.7g
Fat
12.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef chuck

0.25 tsp Olive oil

0.5 cup Dry red wine

0.5 cup Beef bone broth

0.5 cup Carrots

0.5 cup Yellow onion

0.25 cup Celery

1 clove Garlic

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 dry with paper towels and season all sides 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

    Sear the beef until a deep golden-brown crust forms on all sides, then remove the beef and set it aside on a plate.

  • 4

    Reduce heat to medium and add the diced onions, carrots, and celery to the pot, sautéing for 5-7 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and cook for 60 seconds until fragrant.

  • 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, rosemary sprig, and thyme sprig.

  • 8

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

  • 9

    Braise for 2 to 3 hours, or until the beef is incredibly tender and pulls apart easily with a fork.

  • 10

    Discard the herb stems before serving the beef and vegetables with the reduced braising liquid poured over the 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 in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

NUTRITION

414kcal
Protein
32.7g
Fat
12.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef chuck

0.25 tsp Olive oil

0.5 cup Dry red wine

0.5 cup Beef bone broth

0.5 cup Carrots

0.5 cup Yellow onion

0.25 cup Celery

1 clove Garlic

1 sprig Fresh rosemary

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the beef chuck dry with paper towels and season all sides 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

    Sear the beef until a deep golden-brown crust forms on all sides, then remove the beef and set it aside on a plate.

  • 4

    Reduce heat to medium and add the diced onions, carrots, and celery to the pot, sautéing for 5-7 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and cook for 60 seconds until fragrant.

  • 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, rosemary sprig, and thyme sprig.

  • 8

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

  • 9

    Braise for 2 to 3 hours, or until the beef is incredibly tender and pulls apart easily with a fork.

  • 10

    Discard the herb stems before serving the beef and vegetables with the reduced braising liquid poured over the top.