Red Wine Braised Beef with Mushrooms

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

Red Wine Braised Beef with Mushrooms

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Mushrooms

Tender beef chuck slow-braised in a rich red wine reduction with earthy cremini mushrooms and aromatic herbs for a velvety finish.

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NUTRITION

432kcal
Protein
50.3g
Fat
12.2g
Carbs
23.0g

SERVINGS

1 serving

INGREDIENTS

6 oz lean beef stew meat

1 tsp extra virgin olive oil

0.5 cup yellow onion

1 cup cremini mushrooms

0.5 cup carrots

1 clove garlic

0.25 cup dry red wine

0.5 cup beef bone broth

1 tsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

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PREPARATION

  • 1

    Pat the beef 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 and sear the beef until deeply browned on all sides.

  • 3

    Remove the beef from the pot and add the diced onion, sliced carrots, and mushrooms, sautéing until the vegetables are softened and the mushrooms are golden.

  • 4

    Stir in the minced garlic and tomato paste, cooking for one minute until the mixture becomes fragrant.

  • 5

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

  • 6

    Return the beef to the pot and add the beef bone broth and fresh thyme sprig.

  • 7

    Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 90 minutes or until the beef is fork-tender and the sauce has reduced to a rich consistency.

Red Wine Braised Beef with Mushrooms

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

Red Wine Braised Beef with Mushrooms

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Beef with Mushrooms

Tender beef chuck slow-braised in a rich red wine reduction with earthy cremini mushrooms and aromatic herbs for a velvety finish.

NUTRITION

432kcal
Protein
50.3g
Fat
12.2g
Carbs
23.0g

SERVINGS

1 serving

INGREDIENTS

6 oz lean beef stew meat

1 tsp extra virgin olive oil

0.5 cup yellow onion

1 cup cremini mushrooms

0.5 cup carrots

1 clove garlic

0.25 cup dry red wine

0.5 cup beef bone broth

1 tsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

PREPARATION

  • 1

    Pat the beef 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 and sear the beef until deeply browned on all sides.

  • 3

    Remove the beef from the pot and add the diced onion, sliced carrots, and mushrooms, sautéing until the vegetables are softened and the mushrooms are golden.

  • 4

    Stir in the minced garlic and tomato paste, cooking for one minute until the mixture becomes fragrant.

  • 5

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

  • 6

    Return the beef to the pot and add the beef bone broth and fresh thyme sprig.

  • 7

    Bring the liquid to a gentle simmer, then cover and reduce heat to low, cooking for 90 minutes or until the beef is fork-tender and the sauce has reduced to a rich consistency.