Name: Beef Bourguignon with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef stew meat; 0.5 slice Uncured bacon; 0.25 tbsp Extra virgin olive oil; 0.5 cup Carrots; 0.5 cup Parsnips; 1 cup Cremini mushrooms; 0.25 cup Pearl onions; 1 clove Garlic; 1 tbsp Tomato paste; 0.25 cup Dry red wine; 0.5 cup Beef broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sprig Fresh thyme; 1 piece Dried bay leaf

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 and earthy root vegetables braised in a rich red wine reduction, creating a deeply savory and comforting stew.

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NUTRITION

Protein

42.1g

Fat

25.7g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef stew meat

0.5 slice Uncured bacon

0.25 tbsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

1 cup Cremini mushrooms

0.25 cup Pearl onions

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Dry red wine

0.5 cup Beef broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 piece Dried bay leaf

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PREPARATION

1
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2
Add the chopped bacon and cook until crisp, then remove with a slotted spoon and set aside.
3
Season the beef with salt and pepper, then sear in the pot until browned on all sides.
4
Add the carrots, parsnips, mushrooms, and pearl onions to the pot, 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 pot, scraping up any browned bits from the bottom.
7
Add the beef broth, thyme, bay leaf, and the cooked bacon back into the pot.
8
Cover and simmer on low heat for 90 minutes or until the beef is fork-tender and the sauce has thickened.