Braised Beef with Red Wine and Mushrooms

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

Braised Beef with Red Wine and Mushrooms

YOUR SOLIN GENERATED RECIPE

Braised Beef with Red Wine and Mushrooms

Tender beef chunks slow-braised in a rich red wine reduction with earthy cremini mushrooms and sweet carrots for a velvety, comforting finish.

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NUTRITION

406kcal
Protein
47.6g
Fat
10.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef sirloin

0.5 tsp Olive oil

1 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Pearl onions

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

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PREPARATION

  • 1

    Pat the beef chunks dry with a paper towel and season them evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until a deep brown crust forms on all sides.

  • 3

    Remove the beef from the pot and add the mushrooms, carrots, and pearl onions, sautéing until the vegetables are lightly browned and fragrant.

  • 4

    Stir in the minced garlic and tomato paste, cooking for one minute to deepen the flavor profile.

  • 5

    Pour in the 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 the bone broth and thyme sprig, then cover and simmer on low for ninety minutes until the meat is fork-tender.

Braised Beef with Red Wine and Mushrooms

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

Braised Beef with Red Wine and Mushrooms

YOUR SOLIN GENERATED RECIPE

Braised Beef with Red Wine and Mushrooms

Tender beef chunks slow-braised in a rich red wine reduction with earthy cremini mushrooms and sweet carrots for a velvety, comforting finish.

NUTRITION

406kcal
Protein
47.6g
Fat
10.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef sirloin

0.5 tsp Olive oil

1 cup Cremini mushrooms

0.5 cup Carrots

0.25 cup Pearl onions

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef bone broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

PREPARATION

  • 1

    Pat the beef chunks dry with a paper towel and season them evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot over medium-high heat and sear the beef until a deep brown crust forms on all sides.

  • 3

    Remove the beef from the pot and add the mushrooms, carrots, and pearl onions, sautéing until the vegetables are lightly browned and fragrant.

  • 4

    Stir in the minced garlic and tomato paste, cooking for one minute to deepen the flavor profile.

  • 5

    Pour in the 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 the bone broth and thyme sprig, then cover and simmer on low for ninety minutes until the meat is fork-tender.