Hearty Slow-Cooked Lean Beef and Root Vegetable Stew

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

Hearty Slow-Cooked Lean Beef and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Slow-Cooked Lean Beef and Root Vegetable Stew

A comforting, slow-cooked stew featuring tender lean beef and a medley of root vegetables. This hearty dish brings together the natural sweetness of carrots and parsnips with the savory depths of beef and fragrant herbs, perfect for a nourishing and satisfying meal.

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NUTRITION

483kcal
Protein
48.4g
Fat
16.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (Braising Cut)

1 medium Carrot

1 medium Parsnip

1 small Onion

2 Celery sticks

2 Garlic cloves

1 cup Beef Broth

1 tbsp Tomato Paste

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a large, heavy pot or Dutch oven over medium-high heat. Season the lean beef with salt and pepper, then add the beef to the pot and sear on all sides until browned.

  • 2

    While the beef sears, chop the carrot, parsnip, onion, and celery into bite-sized pieces. Mince the garlic.

  • 3

    Once the beef is browned, add the chopped vegetables and garlic to the pot. Stir for about 2-3 minutes to combine the flavors.

  • 4

    Stir in the tomato paste, ensuring it coats the meat and vegetables evenly.

  • 5

    Pour in the beef broth and add the dried thyme and bay leaf. Bring the mixture to a simmer, then reduce the heat to low.

  • 6

    Cover the pot and let the stew cook slowly for 1.5 to 2 hours, or until the beef is tender and the vegetables are soft. Stir occasionally.

  • 7

    Adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.

  • 8

    Serve warm and enjoy this hearty, nourishing stew.

Hearty Slow-Cooked Lean Beef and Root Vegetable Stew

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

Hearty Slow-Cooked Lean Beef and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Slow-Cooked Lean Beef and Root Vegetable Stew

A comforting, slow-cooked stew featuring tender lean beef and a medley of root vegetables. This hearty dish brings together the natural sweetness of carrots and parsnips with the savory depths of beef and fragrant herbs, perfect for a nourishing and satisfying meal.

NUTRITION

483kcal
Protein
48.4g
Fat
16.2g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef (Braising Cut)

1 medium Carrot

1 medium Parsnip

1 small Onion

2 Celery sticks

2 Garlic cloves

1 cup Beef Broth

1 tbsp Tomato Paste

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a large, heavy pot or Dutch oven over medium-high heat. Season the lean beef with salt and pepper, then add the beef to the pot and sear on all sides until browned.

  • 2

    While the beef sears, chop the carrot, parsnip, onion, and celery into bite-sized pieces. Mince the garlic.

  • 3

    Once the beef is browned, add the chopped vegetables and garlic to the pot. Stir for about 2-3 minutes to combine the flavors.

  • 4

    Stir in the tomato paste, ensuring it coats the meat and vegetables evenly.

  • 5

    Pour in the beef broth and add the dried thyme and bay leaf. Bring the mixture to a simmer, then reduce the heat to low.

  • 6

    Cover the pot and let the stew cook slowly for 1.5 to 2 hours, or until the beef is tender and the vegetables are soft. Stir occasionally.

  • 7

    Adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.

  • 8

    Serve warm and enjoy this hearty, nourishing stew.