Name: Tender Beef and Root Vegetable Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef stew meat; 1 cup chopped carrots; 0.5 cup chopped parsnips; 0.5 cup diced yellow onion; 0.5 cup tomato puree; 1 cup beef bone broth; 0 tsp extra virgin olive oil; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Tender Beef and Root Vegetable Casserole

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

YOUR SOLIN GENERATED RECIPE

Tender Beef and Root Vegetable Casserole

Lean beef and earthy root vegetables slow-simmered in a rich tomato-bone broth until the parsnips and carrots are melt-in-your-mouth tender.

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NUTRITION

Protein

51.2g

Fat

19.8g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

6 oz beef stew meat

1 cup chopped carrots

0.5 cup chopped parsnips

0.5 cup diced yellow onion

0.5 cup tomato puree

1 cup beef bone broth

0 tsp extra virgin olive oil

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2
Add the beef stew meat and sear on all sides until deeply browned, then remove the beef and set it aside on a plate.
3
In the same pot, add the diced yellow onion, carrots, and parsnips, sautéing for 5-7 minutes until the onions are translucent.
4
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until the spices are fragrant.
5
Return the browned beef to the pot and pour in the tomato puree and beef bone broth, stirring well to combine.
6
Bring the liquid to a light boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
7
Simmer for 45 to 60 minutes until the beef is fork-tender and the root vegetables are soft and infused with the savory broth.