Name: Tender Beef and Root Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz beef stew meat; 0.25 tsp olive oil; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup parsnips; 0.5 cup celery; 1 tbsp tomato paste; 1 cup beef bone broth; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 whole bay leaf

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 Stew

Lean beef and earthy root vegetables simmered in a savory bone broth until the meat is fork-tender and the flavors are deeply concentrated.

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NUTRITION

Protein

40.3g

Fat

12.9g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

3 oz beef stew meat

0.25 tsp olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup parsnips

0.5 cup celery

1 tbsp tomato paste

1 cup beef bone broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 whole bay leaf

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PREPARATION

1
Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.
2
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the beef to the pot and sear until browned on all sides, then remove the meat and set it aside.
4
In the same pot, add the diced onion, carrots, parsnips, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.
5
Stir in the tomato paste and dried thyme, cooking for 1 minute to wake up the aromatics.
6
Return the beef to the pot and pour in the beef bone broth, scraping the bottom of the pan to release any browned bits.
7
Add the bay leaf and bring the liquid to a gentle boil, then reduce the heat to low.
8
Cover and simmer for 60 to 90 minutes, or until the beef is very tender and the sauce has thickened.
9
Remove the bay leaf before serving warm in a shallow bowl.