Name: Beef Bourguignon with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef chuck; 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 tsp Tomato paste; 1 clove Garlic; 0.25 cup Dry red wine; 0.5 cup Beef broth; 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

Beef Bourguignon with Root Vegetables

Tender beef chuck slow-simmered in a rich red wine reduction with earthy parsnips and carrots for a deeply savory and comforting meal.

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NUTRITION

Protein

47.9g

Fat

20.4g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef chuck

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 tsp Tomato paste

1 clove Garlic

0.25 cup Dry red wine

0.5 cup Beef broth

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 chuck dry and season 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 until browned on all sides, then remove and set aside.
4
In the same pot, add the pearl onions, carrots, parsnips, and mushrooms, sautéing 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.
7
Return the beef to the pot and add the beef broth, dried thyme, and bay leaf.
8
Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes or until the beef is fork-tender.
9
Remove the bay leaf before serving.