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 bowl of slow-cooked lean beef simmered with a medley of nourishing root vegetables. Rich with tender beef, sweet carrots, earthy parsnips, and a hint of aromatic onion, this comforting stew melds savory beef broth and tomato paste for a well-rounded, warming meal perfect for a chilly evening.

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NUTRITION

461kcal
Protein
46g
Fat
12.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Chuck

1 medium Carrot

1 small Parsnip

1/2 medium Turnip (halved)

1/4 medium Onion (quartered)

1 cup Beef Broth

1 tablespoon Tomato Paste

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Cut the lean beef chuck into bite-sized cubes and season lightly with salt and pepper if desired.

  • 2

    Peel and chop the carrot, parsnip, turnip, and onion into uniform pieces.

  • 3

    In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat and briefly sauté the beef cubes until they are browned on all sides.

  • 4

    Add the chopped vegetables to the pot and stir them with the beef.

  • 5

    Mix in the tomato paste, ensuring it evenly coats the beef and vegetables.

  • 6

    Pour in the beef broth and bring the mixture to a simmer.

  • 7

    Reduce the heat, cover the pot, and let the stew cook slowly for about 1.5 to 2 hours until the beef is tender and the flavors are well blended.

  • 8

    Stir occasionally, check for seasoning, and serve warm.

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 bowl of slow-cooked lean beef simmered with a medley of nourishing root vegetables. Rich with tender beef, sweet carrots, earthy parsnips, and a hint of aromatic onion, this comforting stew melds savory beef broth and tomato paste for a well-rounded, warming meal perfect for a chilly evening.

NUTRITION

461kcal
Protein
46g
Fat
12.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Chuck

1 medium Carrot

1 small Parsnip

1/2 medium Turnip (halved)

1/4 medium Onion (quartered)

1 cup Beef Broth

1 tablespoon Tomato Paste

1 teaspoon Olive Oil

PREPARATION

  • 1

    Cut the lean beef chuck into bite-sized cubes and season lightly with salt and pepper if desired.

  • 2

    Peel and chop the carrot, parsnip, turnip, and onion into uniform pieces.

  • 3

    In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat and briefly sauté the beef cubes until they are browned on all sides.

  • 4

    Add the chopped vegetables to the pot and stir them with the beef.

  • 5

    Mix in the tomato paste, ensuring it evenly coats the beef and vegetables.

  • 6

    Pour in the beef broth and bring the mixture to a simmer.

  • 7

    Reduce the heat, cover the pot, and let the stew cook slowly for about 1.5 to 2 hours until the beef is tender and the flavors are well blended.

  • 8

    Stir occasionally, check for seasoning, and serve warm.