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 chuck simmered in a rich red wine reduction with earthy cremini mushrooms and aromatic herbs for a deeply savory finish.

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NUTRITION

473kcal
Protein
44.7g
Fat
18.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck

0.25 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Pearl onions

2 cloves Garlic

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 tsp Tomato paste

1 sprig Fresh thyme

1 piece Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the beef chuck dry and season thoroughly 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 it is deeply browned on all sides.

  • 3

    Remove the beef from the pot and add the pearl onions, sliced carrots, and halved cremini mushrooms, sautéing until the vegetables are slightly softened and golden.

  • 4

    Stir in the minced garlic and tomato paste, cooking for about 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 all the flavorful browned bits from the bottom.

  • 6

    Return the beef to the pot along with any accumulated juices, then add the beef bone broth, fresh thyme, and bay leaf.

  • 7

    Cover the pot and simmer on low heat for approximately 90 minutes until the beef is fork-tender and the sauce has reached a rich, velvety 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

Slow-braised beef chuck simmered in a rich red wine reduction with earthy cremini mushrooms and aromatic herbs for a deeply savory finish.

NUTRITION

473kcal
Protein
44.7g
Fat
18.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck

0.25 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Pearl onions

2 cloves Garlic

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 tsp Tomato paste

1 sprig Fresh thyme

1 piece Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the beef chuck dry and season thoroughly 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 it is deeply browned on all sides.

  • 3

    Remove the beef from the pot and add the pearl onions, sliced carrots, and halved cremini mushrooms, sautéing until the vegetables are slightly softened and golden.

  • 4

    Stir in the minced garlic and tomato paste, cooking for about 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 all the flavorful browned bits from the bottom.

  • 6

    Return the beef to the pot along with any accumulated juices, then add the beef bone broth, fresh thyme, and bay leaf.

  • 7

    Cover the pot and simmer on low heat for approximately 90 minutes until the beef is fork-tender and the sauce has reached a rich, velvety consistency.