Name: Tender Red Wine Braised Beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz beef chuck roast; 0.25 tbsp olive oil; 0.25 cup yellow onion; 0.5 cup carrots; 1 clove garlic; 1 tbsp tomato paste; 0.25 cup dry red wine; 0.5 cup beef broth; 1 sprig fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef

Slow-simmered beef chuck and aromatic root vegetables braised in a rich, velvety red wine sauce until fork-tender.

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NUTRITION

Protein

46.7g

Fat

25.4g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

5.25 oz beef chuck roast

0.25 tbsp olive oil

0.25 cup yellow onion

0.5 cup carrots

1 clove garlic

1 tbsp tomato paste

0.25 cup dry red wine

0.5 cup beef broth

1 sprig fresh thyme

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 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 meat and set it aside.
4
Lower the heat to medium and add the diced onion, carrots, and minced garlic, sautéing until the vegetables are softened and fragrant.
5
Stir in the tomato paste and cook for one minute to caramelize the sugars and deepen the flavor.
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 pour in the beef broth until the meat is partially submerged.
8
Add the fresh thyme sprig, cover with a tight-fitting lid, and simmer on low heat for 90 minutes or until the beef is fork-tender.