Name: Tender Slow-Cooked Beef with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Stew Meat; 1 medium Carrot; 1 cup sliced Parsnip; 1 small Turnip; 1 tsp Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Salt and Pepper to taste

Tender Slow-Cooked Beef with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Roasted Root Vegetables

Savor tender chunks of lean beef slow-cooked to perfection alongside a medley of roasted root vegetables, including carrots, parsnips, and turnips. Enhanced with fragrant rosemary and thyme, this balanced dish delights with its hearty flavors and warm, rustic character.

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NUTRITION

Protein

33.7g

Fat

22g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Stew Meat

1 medium Carrot

1 cup sliced Parsnip

1 small Turnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F.
2
Season the lean beef with salt and pepper. In a heavy oven-safe pot, sear the beef on all sides over medium-high heat until browned.
3
While the beef sears, peel and cut the carrot, parsnip, and turnip into uniform chunks.
4
Remove the beef temporarily and add the root vegetables to the pot. Drizzle with olive oil and tuck in the rosemary and thyme sprigs.
5
Return the beef to the pot, nestling it among the vegetables. Cover the pot with a lid or foil and transfer to the oven.
6
Slow-cook for about 2 hours or until the beef is tender and the vegetables are roasted.
7
Adjust seasoning with additional salt and pepper if needed and serve warm.