Slow-Cooked Beef and Vegetable Stew with Brown Rice

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

Slow-Cooked Beef and Vegetable Stew with Brown Rice

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef and Vegetable Stew with Brown Rice

A cozy, hearty bowl of tender beef slow-cooked with a medley of vegetables in a savory broth, served over nutty brown rice. This comforting meal brings together rich red meat, crisp green beans, and other colorful vegetables for a balanced dinner that warms you from the inside out.

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NUTRITION

551kcal
Protein
45.4g
Fat
26.9g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Stew Meat

½ cup cooked Brown Rice

½ cup Green Beans

1 medium Carrot

1 stalk Celery

¼ medium Onion

1 clove Garlic

1 tbsp Tomato Paste

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by patting the beef stew meat dry and seasoning generously with salt and pepper.

  • 2

    In a skillet, heat the olive oil over medium-high heat and sear the beef on all sides until browned. Transfer the beef to the slow cooker.

  • 3

    In the same skillet, sauté the chopped onion, garlic, carrot, and celery until they are softened and fragrant.

  • 4

    Add the sautéed vegetables to the slow cooker along with the tomato paste and beef broth.

  • 5

    If using green beans, add them during the last hour of cooking to maintain a bit of crunch.

  • 6

    Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

  • 7

    When ready to serve, reheat the pre-cooked brown rice if necessary, and spoon it into a bowl.

  • 8

    Ladle the hot stew over the brown rice and serve immediately, enjoying the warm, comforting flavors of this home-cooked meal.

Slow-Cooked Beef and Vegetable Stew with Brown Rice

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

Slow-Cooked Beef and Vegetable Stew with Brown Rice

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef and Vegetable Stew with Brown Rice

A cozy, hearty bowl of tender beef slow-cooked with a medley of vegetables in a savory broth, served over nutty brown rice. This comforting meal brings together rich red meat, crisp green beans, and other colorful vegetables for a balanced dinner that warms you from the inside out.

NUTRITION

551kcal
Protein
45.4g
Fat
26.9g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Stew Meat

½ cup cooked Brown Rice

½ cup Green Beans

1 medium Carrot

1 stalk Celery

¼ medium Onion

1 clove Garlic

1 tbsp Tomato Paste

1 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by patting the beef stew meat dry and seasoning generously with salt and pepper.

  • 2

    In a skillet, heat the olive oil over medium-high heat and sear the beef on all sides until browned. Transfer the beef to the slow cooker.

  • 3

    In the same skillet, sauté the chopped onion, garlic, carrot, and celery until they are softened and fragrant.

  • 4

    Add the sautéed vegetables to the slow cooker along with the tomato paste and beef broth.

  • 5

    If using green beans, add them during the last hour of cooking to maintain a bit of crunch.

  • 6

    Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

  • 7

    When ready to serve, reheat the pre-cooked brown rice if necessary, and spoon it into a bowl.

  • 8

    Ladle the hot stew over the brown rice and serve immediately, enjoying the warm, comforting flavors of this home-cooked meal.