Tender Slow-Cooked Beef and Root Vegetable Stew

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

Tender Slow-Cooked Beef and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef and Root Vegetable Stew

Savor a hearty and comforting bowl of beef and root vegetable stew, slow-cooked to tender perfection. This rustic dish features lean chunks of beef braised with earthy carrots, parsnips, and onions, subtly enriched by garlic, tomato paste, and aromatic herbs. Each spoonful delivers a blend of savory flavors and tender textures that warm the soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

451kcal
Protein
31.6g
Fat
21.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1 Celery Stalk

1 Garlic Clove

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1 tbsp Tomato Paste

1 Bay Leaf

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a heavy-bottom pot over medium heat and add the beef stew meat. Sear the meat on all sides until browned.

  • 2

    Add the chopped onion, minced garlic, and celery to the pot, stirring for 2-3 minutes until fragrant and slightly softened.

  • 3

    Stir in the diced carrot and chopped parsnip, allowing the vegetables to coat in the oil and absorb the flavors.

  • 4

    Mix in the tomato paste, ensuring it evenly combines with the meat and vegetables.

  • 5

    Pour in the low-sodium beef broth and add the bay leaf. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover the pot, and let it simmer slowly for about 1.5 to 2 hours, or until the beef is tender and the root vegetables have softened.

  • 7

    Remove the bay leaf, season with salt and pepper to taste, and serve hot.

Tender Slow-Cooked Beef and Root Vegetable Stew

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

Tender Slow-Cooked Beef and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef and Root Vegetable Stew

Savor a hearty and comforting bowl of beef and root vegetable stew, slow-cooked to tender perfection. This rustic dish features lean chunks of beef braised with earthy carrots, parsnips, and onions, subtly enriched by garlic, tomato paste, and aromatic herbs. Each spoonful delivers a blend of savory flavors and tender textures that warm the soul.

NUTRITION

451kcal
Protein
31.6g
Fat
21.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Stew Meat

1 medium Carrot

1 small Parsnip

1/2 medium Onion

1 Celery Stalk

1 Garlic Clove

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1 tbsp Tomato Paste

1 Bay Leaf

PREPARATION

  • 1

    Heat the olive oil in a heavy-bottom pot over medium heat and add the beef stew meat. Sear the meat on all sides until browned.

  • 2

    Add the chopped onion, minced garlic, and celery to the pot, stirring for 2-3 minutes until fragrant and slightly softened.

  • 3

    Stir in the diced carrot and chopped parsnip, allowing the vegetables to coat in the oil and absorb the flavors.

  • 4

    Mix in the tomato paste, ensuring it evenly combines with the meat and vegetables.

  • 5

    Pour in the low-sodium beef broth and add the bay leaf. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover the pot, and let it simmer slowly for about 1.5 to 2 hours, or until the beef is tender and the root vegetables have softened.

  • 7

    Remove the bay leaf, season with salt and pepper to taste, and serve hot.