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

Slow-braised beef and earthy mushrooms simmered in a rich red wine reduction for a velvety sauce that coats every tender bite.

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NUTRITION

564kcal
Protein
49.1g
Fat
20.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.5 oz grass-fed beef stew meat

1 tsp extra virgin olive oil

1 cup sliced cremini mushrooms

0.5 cup peeled pearl onions

0.5 cup sliced carrots

2 cloves minced garlic

1 tbsp tomato paste

0.5 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the beef stew meat dry with paper towels and season evenly with half of the sea salt and black pepper.

  • 2

    Heat the extra virgin 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 set aside; in the same pot, sauté the sliced mushrooms, carrots, and pearl onions until the vegetables are slightly softened and browned.

  • 4

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

  • 5

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

  • 6

    Return the seared beef to the pot along with the beef bone broth and the fresh thyme sprig.

  • 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 reduced to a velvety consistency.

  • 8

    Discard the thyme sprig and stir in the remaining sea salt and black pepper before serving hot.

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

Slow-braised beef and earthy mushrooms simmered in a rich red wine reduction for a velvety sauce that coats every tender bite.

NUTRITION

564kcal
Protein
49.1g
Fat
20.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.5 oz grass-fed beef stew meat

1 tsp extra virgin olive oil

1 cup sliced cremini mushrooms

0.5 cup peeled pearl onions

0.5 cup sliced carrots

2 cloves minced garlic

1 tbsp tomato paste

0.5 cup dry red wine

0.5 cup beef bone broth

1 sprig fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the beef stew meat dry with paper towels and season evenly with half of the sea salt and black pepper.

  • 2

    Heat the extra virgin 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 set aside; in the same pot, sauté the sliced mushrooms, carrots, and pearl onions until the vegetables are slightly softened and browned.

  • 4

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

  • 5

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

  • 6

    Return the seared beef to the pot along with the beef bone broth and the fresh thyme sprig.

  • 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 reduced to a velvety consistency.

  • 8

    Discard the thyme sprig and stir in the remaining sea salt and black pepper before serving hot.