Name: Hearty Beef Bourguignon with Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz lean beef stew meat; 0.5 tbsp extra virgin olive oil; 1 cup cremini mushrooms; 0.5 cup carrots; 0.25 cup pearl onions; 1 clove garlic; 0.25 cup dry red wine; 1 cup beef bone broth; 1 tsp tomato paste; 0.25 tsp dried thyme; 1 whole bay leaf; 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

Hearty Beef Bourguignon with Mushrooms

Lean beef slow-simmered in a rich red wine sauce with earthy mushrooms and sweet carrots until the meat is melt-in-your-mouth tender.

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NUTRITION

Protein

56.1g

Fat

17.4g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

7 oz lean beef stew meat

0.5 tbsp extra virgin olive oil

1 cup cremini mushrooms

0.5 cup carrots

0.25 cup pearl onions

1 clove garlic

0.25 cup dry red wine

1 cup beef bone broth

1 tsp tomato paste

0.25 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

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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.
3
Add the beef in a single layer and sear until deeply browned on all sides, then remove and set aside.
4
In the same pot, add the pearl onions, sliced carrots, and mushrooms, sautéing for 5 minutes until the vegetables begin to soften.
5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
6
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
7
Return the beef to the pot and add the beef bone broth, dried thyme, and the bay leaf.
8
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 60 to 90 minutes until the beef is very tender.
9
Discard the bay leaf before serving in a shallow bowl.