Beef Bourguignon with Root Vegetables

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

Beef Bourguignon with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Beef Bourguignon with Root Vegetables

Slow-simmered beef and root vegetables in a velvety red wine sauce, creating a deeply savory dish with aromatic herbs and tender textures.

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NUTRITION

466kcal
Protein
56.4g
Fat
10.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef top round

0.5 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Cremini mushrooms

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

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PREPARATION

  • 1

    Pat the beef cubes dry with a paper towel 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

    Sear the beef in the pot until a dark golden crust forms on all sides, then remove and set aside.

  • 4

    Add the pearl onions, sliced carrots, parsnips, and halved mushrooms to the same pot, sautéing for 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.

  • 6

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

  • 7

    Return the beef to the pot and add the beef bone broth and fresh thyme sprig.

  • 8

    Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 60 to 90 minutes until the beef is fork-tender and the sauce is thick.

Beef Bourguignon with Root Vegetables

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

Beef Bourguignon with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Beef Bourguignon with Root Vegetables

Slow-simmered beef and root vegetables in a velvety red wine sauce, creating a deeply savory dish with aromatic herbs and tender textures.

NUTRITION

466kcal
Protein
56.4g
Fat
10.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef top round

0.5 tsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Cremini mushrooms

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

  • 1

    Pat the beef cubes dry with a paper towel 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

    Sear the beef in the pot until a dark golden crust forms on all sides, then remove and set aside.

  • 4

    Add the pearl onions, sliced carrots, parsnips, and halved mushrooms to the same pot, sautéing for 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.

  • 6

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

  • 7

    Return the beef to the pot and add the beef bone broth and fresh thyme sprig.

  • 8

    Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 60 to 90 minutes until the beef is fork-tender and the sauce is thick.