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 that brings together tender, slow-cooked lean beef and a medley of roasted root vegetables. The rich savory flavors of beef and the natural sweetness of carrots and parsnips create a balanced and satisfying meal that’s perfect for lunch or dinner.

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NUTRITION

449kcal
Protein
46.4g
Fat
12.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 teaspoon Olive Oil

1/4 cup Beef Broth

1 tablespoon Fresh Parsley

1 clove Garlic

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef stew meat with a pinch of salt and pepper. In a small, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and sear the beef on all sides until nicely browned.

  • 3

    Meanwhile, peel and chop the carrot and parsnip into bite-sized pieces. Slice the red onion and mince the garlic.

  • 4

    Add the garlic and red onion to the pot and sauté for 2 minutes until fragrant. Then add the chopped carrot and parsnip along with the dried thyme and rosemary.

  • 5

    Pour in the beef broth to add moisture and help the vegetables cook. Stir gently to combine the flavors.

  • 6

    Cover the pot and transfer it to the preheated oven. Slow-cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are roasted to your liking.

  • 7

    Finish by stirring in fresh parsley for a burst of color and freshness 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

Enjoy a hearty dish that brings together tender, slow-cooked lean beef and a medley of roasted root vegetables. The rich savory flavors of beef and the natural sweetness of carrots and parsnips create a balanced and satisfying meal that’s perfect for lunch or dinner.

NUTRITION

449kcal
Protein
46.4g
Fat
12.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 teaspoon Olive Oil

1/4 cup Beef Broth

1 tablespoon Fresh Parsley

1 clove Garlic

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the beef stew meat with a pinch of salt and pepper. In a small, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and sear the beef on all sides until nicely browned.

  • 3

    Meanwhile, peel and chop the carrot and parsnip into bite-sized pieces. Slice the red onion and mince the garlic.

  • 4

    Add the garlic and red onion to the pot and sauté for 2 minutes until fragrant. Then add the chopped carrot and parsnip along with the dried thyme and rosemary.

  • 5

    Pour in the beef broth to add moisture and help the vegetables cook. Stir gently to combine the flavors.

  • 6

    Cover the pot and transfer it to the preheated oven. Slow-cook for about 1.5 to 2 hours, or until the beef is tender and the vegetables are roasted to your liking.

  • 7

    Finish by stirring in fresh parsley for a burst of color and freshness before serving.