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 root vegetables for a melt-in-your-mouth texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

529kcal
Protein
45.3g
Fat
23.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef chuck roast

0.25 tbsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cloves Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

1 cup Low-sodium beef broth

2 sprigs Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

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 small Dutch oven or heavy-bottomed pot over medium-high heat.

  • 3

    Sear the beef for 3-4 minutes per side until a deep brown crust forms, then remove the meat and set aside on a plate.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Return the beef to the pot along with any accumulated juices, then pour in the beef broth and add the fresh thyme sprigs.

  • 8

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

  • 9

    Cook for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.

  • 10

    Remove the thyme sprigs and serve the beef with the braising liquid and vegetables spooned 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 roast braised in a rich red wine reduction with aromatic root vegetables for a melt-in-your-mouth texture.

NUTRITION

529kcal
Protein
45.3g
Fat
23.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef chuck roast

0.25 tbsp Olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

2 cloves Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

1 cup Low-sodium beef broth

2 sprigs Fresh thyme

0.5 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 small Dutch oven or heavy-bottomed pot over medium-high heat.

  • 3

    Sear the beef for 3-4 minutes per side until a deep brown crust forms, then remove the meat and set aside on a plate.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Return the beef to the pot along with any accumulated juices, then pour in the beef broth and add the fresh thyme sprigs.

  • 8

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

  • 9

    Cook for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.

  • 10

    Remove the thyme sprigs and serve the beef with the braising liquid and vegetables spooned over the top.