Name: Tender Slow-Cooked Beef with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean Beef Stew Meat; 1 cup chopped Carrots; 1 cup chopped Parsnips; 1/2 medium Onion; 2 cloves Garlic; 1 tsp Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Beef with Roasted Root Vegetables

Savor the rich depth of slow-cooked lean beef perfectly paired with a medley of roasted root vegetables. This hearty dish brings tender, flavorful beef infused with aromatic herbs and spices, balanced by the natural sweetness of carrots and parsnips, creating a satisfying meal that delights the palate.

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NUTRITION

Protein

46.7g

Fat

20.4g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Beef Stew Meat

1 cup chopped Carrots

1 cup chopped Parsnips

1/2 medium Onion

2 cloves Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat oven to 400°F.
2
Season the beef with salt and pepper. In an oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned.
3
Add the chopped onion and garlic, and sauté until softened and fragrant.
4
Add the beef back to the pot along with the fresh rosemary and thyme. Cover and transfer the pot to a preheated oven.
5
Slow-cook in the oven for about 1.5 to 2 hours until the beef is tender.
6
Meanwhile, toss the chopped carrots and parsnips with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes until tender and caramelized.
7
Once the beef is tender, remove it from the oven. Plate the beef and serve with the roasted root vegetables.