Hearty Lean Beef and Vegetable Stew

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

Hearty Lean Beef and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lean Beef and Vegetable Stew

A warming, nutrient-packed stew featuring tender lean beef, hearty kidney beans, and a medley of fresh vegetables simmered in a savory low-sodium broth. This comforting dish delivers a nourishing balance of protein, fiber, and vibrant flavors to keep you satisfied and energized.

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NUTRITION

374kcal
Protein
35.9g
Fat
9.4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Stew Meat

1/2 cup Kidney Beans (canned, low sodium)

1 cup Chopped Carrots

1 cup Chopped Celery

1/2 cup Diced Tomatoes

1 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

1 Bay Leaf

1/2 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium-sized pot over medium heat.

  • 2

    Add lean beef stew meat and sear on all sides until lightly browned.

  • 3

    Stir in chopped carrots and celery, and cook for about 3-4 minutes until they begin to soften.

  • 4

    Pour in low-sodium beef broth and add diced tomatoes, kidney beans, bay leaf, and dried thyme.

  • 5

    Bring the stew to a simmer, then reduce the heat and let it cook for 20-25 minutes, or until the beef is tender and the flavors meld together.

  • 6

    Season with salt and black pepper to taste.

  • 7

    Remove the bay leaf before serving and enjoy your hearty, lean beef and vegetable stew.

Hearty Lean Beef and Vegetable Stew

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

Hearty Lean Beef and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Lean Beef and Vegetable Stew

A warming, nutrient-packed stew featuring tender lean beef, hearty kidney beans, and a medley of fresh vegetables simmered in a savory low-sodium broth. This comforting dish delivers a nourishing balance of protein, fiber, and vibrant flavors to keep you satisfied and energized.

NUTRITION

374kcal
Protein
35.9g
Fat
9.4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Stew Meat

1/2 cup Kidney Beans (canned, low sodium)

1 cup Chopped Carrots

1 cup Chopped Celery

1/2 cup Diced Tomatoes

1 cup Low-Sodium Beef Broth

1 teaspoon Olive Oil

1 Bay Leaf

1/2 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium-sized pot over medium heat.

  • 2

    Add lean beef stew meat and sear on all sides until lightly browned.

  • 3

    Stir in chopped carrots and celery, and cook for about 3-4 minutes until they begin to soften.

  • 4

    Pour in low-sodium beef broth and add diced tomatoes, kidney beans, bay leaf, and dried thyme.

  • 5

    Bring the stew to a simmer, then reduce the heat and let it cook for 20-25 minutes, or until the beef is tender and the flavors meld together.

  • 6

    Season with salt and black pepper to taste.

  • 7

    Remove the bay leaf before serving and enjoy your hearty, lean beef and vegetable stew.