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.

Tender Slow-Cooked Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Roasted Root Vegetables

Savor the hearty flavors of tender slow-cooked beef paired with a medley of roasted root vegetables. This comforting dish offers succulent pieces of lean beef mingled with sweet, earthy carrots, parsnips, and red onions, all lightly tossed in olive oil and herbs. A delightful meal that’s both nourishing and satisfying.

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NUTRITION

341kcal
Protein
37.2g
Fat
11.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 teaspoon Extra Virgin Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the beef with salt and pepper. In a heavy oven-safe pot or Dutch oven, sear the beef over medium-high heat until browned on all sides.

  • 3

    While the beef is searing, peel and cut the carrot and parsnip into uniform chunks. Slice the red onion into thick wedges.

  • 4

    Add the chopped vegetables to the pot around the beef. Drizzle with olive oil and add the fresh thyme. Toss gently to coat the vegetables with the oil and seasoning.

  • 5

    Cover the pot with a lid and place it in the preheated oven. Slow-cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are roasted to perfection.

  • 6

    Once done, remove from the oven and let it rest for a few minutes before serving.

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.

Tender Slow-Cooked Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Roasted Root Vegetables

Savor the hearty flavors of tender slow-cooked beef paired with a medley of roasted root vegetables. This comforting dish offers succulent pieces of lean beef mingled with sweet, earthy carrots, parsnips, and red onions, all lightly tossed in olive oil and herbs. A delightful meal that’s both nourishing and satisfying.

NUTRITION

341kcal
Protein
37.2g
Fat
11.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 teaspoon Extra Virgin Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the beef with salt and pepper. In a heavy oven-safe pot or Dutch oven, sear the beef over medium-high heat until browned on all sides.

  • 3

    While the beef is searing, peel and cut the carrot and parsnip into uniform chunks. Slice the red onion into thick wedges.

  • 4

    Add the chopped vegetables to the pot around the beef. Drizzle with olive oil and add the fresh thyme. Toss gently to coat the vegetables with the oil and seasoning.

  • 5

    Cover the pot with a lid and place it in the preheated oven. Slow-cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are roasted to perfection.

  • 6

    Once done, remove from the oven and let it rest for a few minutes before serving.