Herb-Braised Tender Beef Stew with Root Vegetables

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

Herb-Braised Tender Beef Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Braised Tender Beef Stew with Root Vegetables

Savor the deep, comforting flavors of lean beef, slowly braised with aromatic herbs and hearty root vegetables. This rustic stew melds tender chunks of beef with the natural sweetness of carrots and parsnips, all simmered in a savory, low-sodium broth, creating a balanced, satisfying meal.

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NUTRITION

384kcal
Protein
44g
Fat
15g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 stalk Celery (40g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1 cup Low-Sodium Beef Broth (240g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Thyme and Rosemary (4g)

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PREPARATION

  • 1

    Heat the olive oil in a heavy pot over medium-high heat.

  • 2

    Season the beef with a pinch of salt and pepper, then add it in batches to brown all sides evenly.

  • 3

    Once the beef is browned, add the chopped onion and garlic; sauté until softened and fragrant.

  • 4

    Add diced carrot, parsnip, and sliced celery to the pot, stirring to combine with the beef.

  • 5

    Pour in the low-sodium beef broth and add the chopped thyme and rosemary.

  • 6

    Bring the stew to a simmer, reduce the heat to low, cover the pot, and let it braise for 1.5 to 2 hours until the beef is tender and the flavors meld.

  • 7

    Taste and adjust seasonings as needed before serving.

Herb-Braised Tender Beef Stew with Root Vegetables

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

Herb-Braised Tender Beef Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Braised Tender Beef Stew with Root Vegetables

Savor the deep, comforting flavors of lean beef, slowly braised with aromatic herbs and hearty root vegetables. This rustic stew melds tender chunks of beef with the natural sweetness of carrots and parsnips, all simmered in a savory, low-sodium broth, creating a balanced, satisfying meal.

NUTRITION

384kcal
Protein
44g
Fat
15g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 stalk Celery (40g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1 cup Low-Sodium Beef Broth (240g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Thyme and Rosemary (4g)

PREPARATION

  • 1

    Heat the olive oil in a heavy pot over medium-high heat.

  • 2

    Season the beef with a pinch of salt and pepper, then add it in batches to brown all sides evenly.

  • 3

    Once the beef is browned, add the chopped onion and garlic; sauté until softened and fragrant.

  • 4

    Add diced carrot, parsnip, and sliced celery to the pot, stirring to combine with the beef.

  • 5

    Pour in the low-sodium beef broth and add the chopped thyme and rosemary.

  • 6

    Bring the stew to a simmer, reduce the heat to low, cover the pot, and let it braise for 1.5 to 2 hours until the beef is tender and the flavors meld.

  • 7

    Taste and adjust seasonings as needed before serving.