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

Enjoy a hearty dish featuring tender slow-cooked lean beef intertwined with a medley of roasted root vegetables, including sweet potato, parsnip, and carrot. The dish offers vibrant, earthy flavors and a comforting aroma, perfect for a satisfying dinner that aligns with balanced nutritional goals.

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NUTRITION

493kcal
Protein
35.8g
Fat
14.6g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a slow cooker, place the beef stew meat along with a couple of rosemary sprigs, minced garlic, salt, and pepper. Add a splash of water if needed, then slow cook on low for 6-8 hours until the beef is tender.

  • 3

    While the beef cooks, peel and chop the carrot, parsnip, and sweet potato into evenly sized pieces.

  • 4

    Toss the chopped root vegetables with olive oil, a little salt, and pepper. Spread them in a single layer on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized around the edges.

  • 6

    Once the beef is tender, shred or cut it into bite-sized pieces if desired, and plate alongside the roasted vegetables.

  • 7

    Garnish with additional fresh rosemary if desired and serve warm.

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

Enjoy a hearty dish featuring tender slow-cooked lean beef intertwined with a medley of roasted root vegetables, including sweet potato, parsnip, and carrot. The dish offers vibrant, earthy flavors and a comforting aroma, perfect for a satisfying dinner that aligns with balanced nutritional goals.

NUTRITION

493kcal
Protein
35.8g
Fat
14.6g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a slow cooker, place the beef stew meat along with a couple of rosemary sprigs, minced garlic, salt, and pepper. Add a splash of water if needed, then slow cook on low for 6-8 hours until the beef is tender.

  • 3

    While the beef cooks, peel and chop the carrot, parsnip, and sweet potato into evenly sized pieces.

  • 4

    Toss the chopped root vegetables with olive oil, a little salt, and pepper. Spread them in a single layer on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized around the edges.

  • 6

    Once the beef is tender, shred or cut it into bite-sized pieces if desired, and plate alongside the roasted vegetables.

  • 7

    Garnish with additional fresh rosemary if desired and serve warm.