Tender Herb-Braised Beef Stew with Root Vegetables

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

Tender Herb-Braised Beef Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Beef Stew with Root Vegetables

Savor the warmth of a comforting beef stew filled with tender chunks of lean beef and a medley of hearty root vegetables. Enhanced by fragrant herbs and a rich broth, this dish invites you to enjoy a rustic, slow-cooked meal perfect for any time of day.

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NUTRITION

419kcal
Protein
47.3g
Fat
14.1g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

1 clove Garlic

1 cup Low-Sodium Beef Broth

1 tbsp Tomato Paste

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Cut the lean beef into 1-inch cubes, and season lightly with salt and pepper if desired.

  • 2

    Peel and chop the carrot and parsnip into bite-sized pieces. Dice the celery and onion, and mince the garlic.

  • 3

    In a heavy pot or Dutch oven, sear the beef over medium-high heat until browned on all sides.

  • 4

    Add the chopped vegetables and garlic to the pot, stirring occasionally, allowing them to soften for about 3-4 minutes.

  • 5

    Stir in the tomato paste and dried herbs, ensuring the beef and vegetables are well-coated.

  • 6

    Pour in the low-sodium beef broth, scraping any browned bits from the bottom of the pot.

  • 7

    Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors meld together.

  • 8

    Adjust seasoning with salt and pepper to taste before serving.

Tender Herb-Braised Beef Stew with Root Vegetables

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

Tender Herb-Braised Beef Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Beef Stew with Root Vegetables

Savor the warmth of a comforting beef stew filled with tender chunks of lean beef and a medley of hearty root vegetables. Enhanced by fragrant herbs and a rich broth, this dish invites you to enjoy a rustic, slow-cooked meal perfect for any time of day.

NUTRITION

419kcal
Protein
47.3g
Fat
14.1g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Chuck

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

1 clove Garlic

1 cup Low-Sodium Beef Broth

1 tbsp Tomato Paste

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Cut the lean beef into 1-inch cubes, and season lightly with salt and pepper if desired.

  • 2

    Peel and chop the carrot and parsnip into bite-sized pieces. Dice the celery and onion, and mince the garlic.

  • 3

    In a heavy pot or Dutch oven, sear the beef over medium-high heat until browned on all sides.

  • 4

    Add the chopped vegetables and garlic to the pot, stirring occasionally, allowing them to soften for about 3-4 minutes.

  • 5

    Stir in the tomato paste and dried herbs, ensuring the beef and vegetables are well-coated.

  • 6

    Pour in the low-sodium beef broth, scraping any browned bits from the bottom of the pot.

  • 7

    Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors meld together.

  • 8

    Adjust seasoning with salt and pepper to taste before serving.