Hearty Beef Bourguignon with Root Vegetables

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

Hearty Beef Bourguignon with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Beef Bourguignon with Root Vegetables

Slow-simmered beef and earthy root vegetables are bathed in a velvety red wine sauce to create this deeply savory French classic.

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NUTRITION

501kcal
Protein
52.5g
Fat
15.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Cremini mushrooms

0.5 cup Parsnips

0.25 cup Pearl onions

1 tbsp Tomato paste

0.5 cup Beef bone broth

0.25 cup Dry red wine

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 whole Bay leaf

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PREPARATION

  • 1

    Season the beef stew meat evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until browned on all sides.

  • 3

    Remove the beef from the pot and add the sliced carrots, parsnips, halved mushrooms, and pearl onions, sautéing until they begin to soften.

  • 4

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

  • 5

    Pour in the dry red wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.

  • 6

    Return the seared beef to the pot and add the beef bone broth, fresh thyme, and the bay leaf.

  • 7

    Cover the pot with a tight-fitting lid and simmer on low heat for 90 minutes or until the beef is fork-tender and the sauce has reached a velvety consistency.

Hearty Beef Bourguignon with Root Vegetables

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

Hearty Beef Bourguignon with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Beef Bourguignon with Root Vegetables

Slow-simmered beef and earthy root vegetables are bathed in a velvety red wine sauce to create this deeply savory French classic.

NUTRITION

501kcal
Protein
52.5g
Fat
15.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Cremini mushrooms

0.5 cup Parsnips

0.25 cup Pearl onions

1 tbsp Tomato paste

0.5 cup Beef bone broth

0.25 cup Dry red wine

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 whole Bay leaf

PREPARATION

  • 1

    Season the beef stew meat evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until browned on all sides.

  • 3

    Remove the beef from the pot and add the sliced carrots, parsnips, halved mushrooms, and pearl onions, sautéing until they begin to soften.

  • 4

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

  • 5

    Pour in the dry red wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.

  • 6

    Return the seared beef to the pot and add the beef bone broth, fresh thyme, and the bay leaf.

  • 7

    Cover the pot with a tight-fitting lid and simmer on low heat for 90 minutes or until the beef is fork-tender and the sauce has reached a velvety consistency.