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 chuck and root vegetables in a rich, velvety red wine sauce for a deeply comforting and clean meal.

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NUTRITION

468kcal
Protein
50.1g
Fat
19.0g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz beef chuck

0.25 tbsp extra virgin olive oil

0.5 cup carrots

1 cup cremini mushrooms

0.5 cup pearl onions

2 cloves garlic

1 tbsp tomato paste

0.13 cup dry red wine

1 cup beef bone broth

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

  • 2

    Season the beef chuck cubes with sea salt and black pepper, then sear in the pot until a deep golden crust forms on all sides.

  • 3

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

  • 4

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

  • 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 and pour in the beef bone broth, then add the fresh thyme sprig and the whole bay leaf.

  • 7

    Bring the liquid to a gentle simmer, then cover and cook on low heat for 90 minutes until the beef is fork-tender and the sauce has reduced into a rich glaze.

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 chuck and root vegetables in a rich, velvety red wine sauce for a deeply comforting and clean meal.

NUTRITION

468kcal
Protein
50.1g
Fat
19.0g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz beef chuck

0.25 tbsp extra virgin olive oil

0.5 cup carrots

1 cup cremini mushrooms

0.5 cup pearl onions

2 cloves garlic

1 tbsp tomato paste

0.13 cup dry red wine

1 cup beef bone broth

1 sprig fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

  • 2

    Season the beef chuck cubes with sea salt and black pepper, then sear in the pot until a deep golden crust forms on all sides.

  • 3

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

  • 4

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

  • 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 and pour in the beef bone broth, then add the fresh thyme sprig and the whole bay leaf.

  • 7

    Bring the liquid to a gentle simmer, then cover and cook on low heat for 90 minutes until the beef is fork-tender and the sauce has reduced into a rich glaze.