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 stew meat slow-braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture and savory depth.

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NUTRITION

561kcal
Protein
37.7g
Fat
25.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz beef stew meat

0.5 tbsp olive oil

0.5 cup dry red wine

0.5 cup beef broth

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 clove garlic

1 tsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

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PREPARATION

  • 1

    Pat the beef stew meat dry with paper towels and season evenly with the 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 on all sides until a deep brown crust forms, then remove and set aside.

  • 3

    In the same pot, add the diced carrots, celery, and onion, sautéing for 5 minutes until the onions are translucent and the vegetables begin to soften.

  • 4

    Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and the paste turns a slightly darker brick red.

  • 5

    Pour in the dry red wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon, and let it simmer for 2 minutes.

  • 6

    Return the beef to the pot, add the beef broth, thyme, and rosemary, then cover and simmer on low for 90 minutes until the beef is fork-tender and the sauce has thickened.

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 stew meat slow-braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture and savory depth.

NUTRITION

561kcal
Protein
37.7g
Fat
25.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz beef stew meat

0.5 tbsp olive oil

0.5 cup dry red wine

0.5 cup beef broth

0.5 cup carrots

0.5 cup celery

0.5 cup yellow onion

1 clove garlic

1 tsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

1 sprig fresh rosemary

PREPARATION

  • 1

    Pat the beef stew meat dry with paper towels and season evenly with the 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 on all sides until a deep brown crust forms, then remove and set aside.

  • 3

    In the same pot, add the diced carrots, celery, and onion, sautéing for 5 minutes until the onions are translucent and the vegetables begin to soften.

  • 4

    Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and the paste turns a slightly darker brick red.

  • 5

    Pour in the dry red wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon, and let it simmer for 2 minutes.

  • 6

    Return the beef to the pot, add the beef broth, thyme, and rosemary, then cover and simmer on low for 90 minutes until the beef is fork-tender and the sauce has thickened.