YOUR SOLIN GENERATED RECIPE
Red Wine Braised Beef with Mushrooms
Lean beef and earthy cremini mushrooms slow-simmered in a rich red wine reduction for a melt-in-your-mouth texture.
INGREDIENTS
4.5 oz Lean beef chuck
0.5 tsp Extra virgin olive oil
1 cup Cremini mushrooms
0.5 cup Carrots
0.25 cup Pearl onions
1 tbsp Tomato paste
0.13 cup Dry red wine
0.5 cup Beef bone broth
1 clove Garlic
1 sprig Fresh thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the beef chuck dry with paper towels and season evenly with sea salt and black pepper.
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.
Add the pearl onions, sliced carrots, and halved cremini mushrooms to the pot, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the tomato paste and minced garlic, cooking for 1 minute until the mixture becomes fragrant and slightly darkened.
Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.
Add the beef bone broth and the thyme sprig, then cover and simmer on low heat for 90 minutes until the beef is fork-tender.