Tender Beef and Golden Ale Pie

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

Tender Beef and Golden Ale Pie

YOUR SOLIN GENERATED RECIPE

Tender Beef and Golden Ale Pie

Slow-simmered lean beef and aromatic vegetables bathed in a rich golden ale gravy, topped with a velvety layer of mashed gold potatoes.

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NUTRITION

497kcal
Protein
40.4g
Fat
20.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz beef chuck

0.25 cup golden ale

0.5 cup beef bone broth

1 tbsp tomato paste

0.5 cup carrots

0.5 cup yellow onion

0.25 cup celery

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

0.5 cup Yukon gold potatoes

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium-high heat and sear the cubed beef chuck until deeply browned on all sides.

  • 2

    Add the diced onion, carrots, and celery to the skillet, sautéing for about 5 minutes until the vegetables begin to soften and caramelize.

  • 3

    Stir in the tomato paste, sea salt, black pepper, and fresh thyme, ensuring the beef and vegetables are evenly coated.

  • 4

    Pour in the golden ale to deglaze the pan, scraping the bottom to release the flavorful bits, then add the beef bone broth.

  • 5

    Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the liquid has reduced into a thick, savory gravy.

  • 6

    Transfer the beef mixture into a small oven-safe ramekin or baking dish, spread the mashed Yukon gold potatoes over the top, and broil for 3-5 minutes until the surface is golden brown.

Tender Beef and Golden Ale Pie

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

Tender Beef and Golden Ale Pie

YOUR SOLIN GENERATED RECIPE

Tender Beef and Golden Ale Pie

Slow-simmered lean beef and aromatic vegetables bathed in a rich golden ale gravy, topped with a velvety layer of mashed gold potatoes.

NUTRITION

497kcal
Protein
40.4g
Fat
20.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz beef chuck

0.25 cup golden ale

0.5 cup beef bone broth

1 tbsp tomato paste

0.5 cup carrots

0.5 cup yellow onion

0.25 cup celery

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

0.5 cup Yukon gold potatoes

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium-high heat and sear the cubed beef chuck until deeply browned on all sides.

  • 2

    Add the diced onion, carrots, and celery to the skillet, sautéing for about 5 minutes until the vegetables begin to soften and caramelize.

  • 3

    Stir in the tomato paste, sea salt, black pepper, and fresh thyme, ensuring the beef and vegetables are evenly coated.

  • 4

    Pour in the golden ale to deglaze the pan, scraping the bottom to release the flavorful bits, then add the beef bone broth.

  • 5

    Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the liquid has reduced into a thick, savory gravy.

  • 6

    Transfer the beef mixture into a small oven-safe ramekin or baking dish, spread the mashed Yukon gold potatoes over the top, and broil for 3-5 minutes until the surface is golden brown.