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

Savor the comforting mix of tender, slowly braised beef paired with a colorful medley of roasted root vegetables. This dish features succulent lean beef slowly cooked to perfection and roasted carrots, parsnips, and red potato, all lightly seasoned with garlic and rosemary to create a hearty yet balanced meal ideal for dinner.

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NUTRITION

422kcal
Protein
35.8g
Fat
18.8g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cut the carrot, parsnip, and red potato into evenly sized chunks. Place them in a bowl.

  • 3

    Drizzle the vegetables with olive oil, add finely chopped garlic, and lightly season with salt and pepper. Toss to ensure even coating.

  • 4

    Place the seasoned vegetables on the baking sheet in a single layer and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, season the lean beef stew meat with salt and pepper. In a medium pot or slow cooker, add the beef along with a sprig of fresh rosemary and a splash of water (or beef broth, if preferred).

  • 6

    Slow-cook the beef over low heat on the stovetop or in a slow cooker for 2-3 hours until it becomes tender and flavorful.

  • 7

    Once the vegetables and beef are ready, plate a portion of beef on your serving dish and top with a generous serving of the roasted root vegetables.

  • 8

    Finish with a light drizzle of any remaining cooking juices from the beef 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

Savor the comforting mix of tender, slowly braised beef paired with a colorful medley of roasted root vegetables. This dish features succulent lean beef slowly cooked to perfection and roasted carrots, parsnips, and red potato, all lightly seasoned with garlic and rosemary to create a hearty yet balanced meal ideal for dinner.

NUTRITION

422kcal
Protein
35.8g
Fat
18.8g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Stew Meat

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cut the carrot, parsnip, and red potato into evenly sized chunks. Place them in a bowl.

  • 3

    Drizzle the vegetables with olive oil, add finely chopped garlic, and lightly season with salt and pepper. Toss to ensure even coating.

  • 4

    Place the seasoned vegetables on the baking sheet in a single layer and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, season the lean beef stew meat with salt and pepper. In a medium pot or slow cooker, add the beef along with a sprig of fresh rosemary and a splash of water (or beef broth, if preferred).

  • 6

    Slow-cook the beef over low heat on the stovetop or in a slow cooker for 2-3 hours until it becomes tender and flavorful.

  • 7

    Once the vegetables and beef are ready, plate a portion of beef on your serving dish and top with a generous serving of the roasted root vegetables.

  • 8

    Finish with a light drizzle of any remaining cooking juices from the beef before serving.