Tender Herb-Braised Beef with Root Vegetables

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

Tender Herb-Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Beef with Root Vegetables

Savor the warmth of tender, herb-braised beef mingled with sweet, earthy root vegetables. This rustic dish infuses lean beef with aromatic rosemary and thyme, complemented by the subtle sweetness of carrots, parsnips, and onions. Perfect for a comforting meal any time of the day.

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NUTRITION

428kcal
Protein
40.6g
Fat
17.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat (Lean)

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the beef dry with paper towels and season generously with salt and black pepper.

  • 2

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

  • 3

    Brown the beef on all sides until a crust forms, then transfer the beef to a plate.

  • 4

    Add chopped onion, garlic, carrot, and parsnip to the pot. Sauté until the vegetables start to soften, about 3-4 minutes.

  • 5

    Return the beef to the pot. Add the low-sodium beef broth along with the rosemary and thyme sprigs.

  • 6

    Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 7

    Adjust seasoning with salt and pepper as needed. Remove the sprigs of rosemary and thyme before serving.

Tender Herb-Braised Beef with Root Vegetables

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

Tender Herb-Braised Beef with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Braised Beef with Root Vegetables

Savor the warmth of tender, herb-braised beef mingled with sweet, earthy root vegetables. This rustic dish infuses lean beef with aromatic rosemary and thyme, complemented by the subtle sweetness of carrots, parsnips, and onions. Perfect for a comforting meal any time of the day.

NUTRITION

428kcal
Protein
40.6g
Fat
17.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Stew Meat (Lean)

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the beef dry with paper towels and season generously with salt and black pepper.

  • 2

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

  • 3

    Brown the beef on all sides until a crust forms, then transfer the beef to a plate.

  • 4

    Add chopped onion, garlic, carrot, and parsnip to the pot. Sauté until the vegetables start to soften, about 3-4 minutes.

  • 5

    Return the beef to the pot. Add the low-sodium beef broth along with the rosemary and thyme sprigs.

  • 6

    Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

  • 7

    Adjust seasoning with salt and pepper as needed. Remove the sprigs of rosemary and thyme before serving.