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 slow-braised in a rich red wine reduction with aromatic root vegetables until it reaches a melt-in-your-mouth tenderness.

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NUTRITION

391kcal
Protein
36.1g
Fat
16g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Beef chuck roast

0.5 tsp Olive oil

0.25 cup Dry red wine

0.5 cup Beef bone broth

0.5 cup Carrots

0.25 cup Yellow onion

0.25 cup Celery

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 leaf Dried bay leaf

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PREPARATION

  • 1

    Pat the beef chuck roast dry with paper towels and season evenly on all sides with the sea salt and black pepper.

  • 2

    Heat the olive oil in a small heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the beef in the hot oil for 2-3 minutes per side until a deep golden-brown crust forms, then remove the beef and set it aside on a plate.

  • 4

    Lower the heat to medium and add the diced onion, sliced carrots, and diced celery to the pot, sautéing for 5 minutes until the onions are translucent.

  • 5

    Stir in the minced garlic and cook for 30 seconds until fragrant.

  • 6

    Pour in the red wine to deglaze the pot, 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, fresh thyme sprig, and bay leaf.

  • 8

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

  • 9

    Braise for 2 to 2.5 hours, or until the beef is completely fork-tender and the liquid has reduced into a rich sauce.

  • 10

    Discard the bay leaf and thyme sprig before serving the beef hot with the vegetables and braising liquid.

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 slow-braised in a rich red wine reduction with aromatic root vegetables until it reaches a melt-in-your-mouth tenderness.

NUTRITION

391kcal
Protein
36.1g
Fat
16g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Beef chuck roast

0.5 tsp Olive oil

0.25 cup Dry red wine

0.5 cup Beef bone broth

0.5 cup Carrots

0.25 cup Yellow onion

0.25 cup Celery

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 leaf Dried bay leaf

PREPARATION

  • 1

    Pat the beef chuck roast dry with paper towels and season evenly on all sides with the sea salt and black pepper.

  • 2

    Heat the olive oil in a small heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the beef in the hot oil for 2-3 minutes per side until a deep golden-brown crust forms, then remove the beef and set it aside on a plate.

  • 4

    Lower the heat to medium and add the diced onion, sliced carrots, and diced celery to the pot, sautéing for 5 minutes until the onions are translucent.

  • 5

    Stir in the minced garlic and cook for 30 seconds until fragrant.

  • 6

    Pour in the red wine to deglaze the pot, 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, fresh thyme sprig, and bay leaf.

  • 8

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

  • 9

    Braise for 2 to 2.5 hours, or until the beef is completely fork-tender and the liquid has reduced into a rich sauce.

  • 10

    Discard the bay leaf and thyme sprig before serving the beef hot with the vegetables and braising liquid.