Name: Beef Bourguignon with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef chuck; 0.25 tbsp Ghee; 0.25 cup Dry red wine; 0.5 cup Beef broth; 0.25 cup Carrots; 0.25 cup Parsnips; 0.25 cup Pearl onions; 0.25 cup Cremini mushrooms; 1 clove Garlic; 1 tsp Tomato paste; 1 sprig Fresh thyme; 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 slow-simmered in a rich red wine reduction with earthy mushrooms and sweet carrots for a velvety, comforting finish.

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NUTRITION

Protein

37.4g

Fat

20.3g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck

0.25 tbsp Ghee

0.25 cup Dry red wine

0.5 cup Beef broth

0.25 cup Carrots

0.25 cup Parsnips

0.25 cup Pearl onions

0.25 cup Cremini mushrooms

1 clove Garlic

1 tsp Tomato paste

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the beef chuck dry with paper towels and season thoroughly with sea salt and black pepper.
2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the beef to the pot and sear until a dark, golden-brown crust forms on all sides, then remove and set aside.
4
In the same pot, add the pearl onions, sliced carrots, parsnips, and mushrooms, sautéing for 5 minutes until slightly softened.
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 all the browned bits from the bottom.
7
Return the beef to the pot and add the beef broth and fresh thyme sprig.
8
Cover and reduce heat to low, simmering for 60 to 90 minutes until the beef is fork-tender and the sauce has thickened.