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 warmth of this hearty and comforting beef stew, where tender pieces of beef braise slowly amidst a medley of subtly sweet root vegetables and aromatic herbs. Perfect for a balanced dinner, this dish delivers rich flavors balanced with a nourishing broth that lifts the soul on a cool evening.

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NUTRITION

446kcal
Protein
35.7g
Fat
22.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat (142g)

1 medium Carrot (61g)

1 medium Parsnip (67g)

1 cup chopped Onion (150g)

1 stalk Celery (40g)

1 cup Low-Sodium Beef Broth (240g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

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

  • 2

    Season the beef stew meat lightly with salt and pepper (if desired) and brown it in the pot on all sides.

  • 3

    Add the chopped onion and minced garlic, stirring until the onion softens.

  • 4

    Mix in the chopped carrot, parsnip, and celery, and cook for a few minutes to let the flavors meld.

  • 5

    Pour in the low-sodium beef broth and add the bay leaf and fresh thyme sprigs.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low, cover, and let it braise for 1.5 to 2 hours until the beef becomes tender.

  • 7

    Once cooked, remove the bay leaf and thyme sprigs 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 warmth of this hearty and comforting beef stew, where tender pieces of beef braise slowly amidst a medley of subtly sweet root vegetables and aromatic herbs. Perfect for a balanced dinner, this dish delivers rich flavors balanced with a nourishing broth that lifts the soul on a cool evening.

NUTRITION

446kcal
Protein
35.7g
Fat
22.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat (142g)

1 medium Carrot (61g)

1 medium Parsnip (67g)

1 cup chopped Onion (150g)

1 stalk Celery (40g)

1 cup Low-Sodium Beef Broth (240g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

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

  • 2

    Season the beef stew meat lightly with salt and pepper (if desired) and brown it in the pot on all sides.

  • 3

    Add the chopped onion and minced garlic, stirring until the onion softens.

  • 4

    Mix in the chopped carrot, parsnip, and celery, and cook for a few minutes to let the flavors meld.

  • 5

    Pour in the low-sodium beef broth and add the bay leaf and fresh thyme sprigs.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low, cover, and let it braise for 1.5 to 2 hours until the beef becomes tender.

  • 7

    Once cooked, remove the bay leaf and thyme sprigs before serving.