Tender Slow-Cooked Beef with Mushrooms and Root Vegetables

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

Tender Slow-Cooked Beef with Mushrooms and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Mushrooms and Root Vegetables

Savor the rich flavors of tender slow-cooked beef complemented by earthy mushrooms and a medley of root vegetables. This hearty dish is slow-simmered in a savory beef broth seasoned with garlic, thyme, and a touch of olive oil, creating a warming meal ideal for dinner with a satisfying balance of protein and wholesome vegetables.

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NUTRITION

457kcal
Protein
47.6g
Fat
20.0g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Sirloin (~170g)

1 cup White Button Mushrooms (~70g)

1 medium Carrot (~61g)

1 medium Parsnip (~75g)

1 small Onion (~70g)

1 clove Garlic (~3g)

1/2 cup Low Sodium Beef Broth (~120g)

1 teaspoon Olive Oil (~4.5g)

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat.

  • 2

    Season the beef sirloin with salt and pepper, then sear it on all sides until browned.

  • 3

    Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent.

  • 4

    Stir in the mushrooms, diced carrot, and parsnip, allowing them to soften slightly (about 3-5 minutes).

  • 5

    Pour in the low sodium beef broth and add the dried thyme.

  • 6

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

  • 7

    Check for seasoning and adjust salt and pepper as needed before serving.

Tender Slow-Cooked Beef with Mushrooms and Root Vegetables

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

Tender Slow-Cooked Beef with Mushrooms and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Mushrooms and Root Vegetables

Savor the rich flavors of tender slow-cooked beef complemented by earthy mushrooms and a medley of root vegetables. This hearty dish is slow-simmered in a savory beef broth seasoned with garlic, thyme, and a touch of olive oil, creating a warming meal ideal for dinner with a satisfying balance of protein and wholesome vegetables.

NUTRITION

457kcal
Protein
47.6g
Fat
20.0g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Sirloin (~170g)

1 cup White Button Mushrooms (~70g)

1 medium Carrot (~61g)

1 medium Parsnip (~75g)

1 small Onion (~70g)

1 clove Garlic (~3g)

1/2 cup Low Sodium Beef Broth (~120g)

1 teaspoon Olive Oil (~4.5g)

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat.

  • 2

    Season the beef sirloin with salt and pepper, then sear it on all sides until browned.

  • 3

    Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent.

  • 4

    Stir in the mushrooms, diced carrot, and parsnip, allowing them to soften slightly (about 3-5 minutes).

  • 5

    Pour in the low sodium beef broth and add the dried thyme.

  • 6

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

  • 7

    Check for seasoning and adjust salt and pepper as needed before serving.