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 comforting dish of tender, slow-cooked lean beef paired with a medley of roasted root vegetables. The beef is infused with aromatic herbs and spices, while the carrots, parsnips, and red onions bring a natural sweetness and earthy flavor to this hearty yet balanced meal.

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NUTRITION

425kcal
Protein
34.3g
Fat
19.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1 portion Red Onion

1 teaspoon Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the lean beef with salt and black pepper. Place it in a slow cooker along with a clove of minced garlic and thyme sprigs.

  • 3

    Cook the beef on low for approximately 3 hours until tender.

  • 4

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

  • 5

    Toss the chopped vegetables with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and lightly caramelized.

  • 7

    Once the beef is done, plate a portion alongside the roasted vegetables 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 comforting dish of tender, slow-cooked lean beef paired with a medley of roasted root vegetables. The beef is infused with aromatic herbs and spices, while the carrots, parsnips, and red onions bring a natural sweetness and earthy flavor to this hearty yet balanced meal.

NUTRITION

425kcal
Protein
34.3g
Fat
19.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1 portion Red Onion

1 teaspoon Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the lean beef with salt and black pepper. Place it in a slow cooker along with a clove of minced garlic and thyme sprigs.

  • 3

    Cook the beef on low for approximately 3 hours until tender.

  • 4

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

  • 5

    Toss the chopped vegetables with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and lightly caramelized.

  • 7

    Once the beef is done, plate a portion alongside the roasted vegetables and serve warm.