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

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NUTRITION

486kcal
Protein
45.9g
Fat
19.3g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz beef chuck roast

0.13 tbsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 clove garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

1 sprig fresh rosemary

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 pot or Dutch oven over medium-high heat.

  • 3

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

  • 4

    Lower the heat to medium and add the diced onion, carrots, and celery to the pot, sautéing until the vegetables are softened and fragrant.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste turns a dark brick red.

  • 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 pour in the beef bone broth until the meat is partially submerged.

  • 8

    Add the fresh thyme and rosemary sprigs, then cover the pot with a tight-fitting lid.

  • 9

    Reduce heat to low and simmer gently for 2 to 3 hours, or until the beef is tender enough to pull apart 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

Slow-braised lean beef simmered in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

NUTRITION

486kcal
Protein
45.9g
Fat
19.3g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz beef chuck roast

0.13 tbsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 clove garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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 pot or Dutch oven over medium-high heat.

  • 3

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

  • 4

    Lower the heat to medium and add the diced onion, carrots, and celery to the pot, sautéing until the vegetables are softened and fragrant.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste turns a dark brick red.

  • 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 pour in the beef bone broth until the meat is partially submerged.

  • 8

    Add the fresh thyme and rosemary sprigs, then cover the pot with a tight-fitting lid.

  • 9

    Reduce heat to low and simmer gently for 2 to 3 hours, or until the beef is tender enough to pull apart with a fork.