Slow-Cooked Savory Beef with Vegetables

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

Slow-Cooked Savory Beef with Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Savory Beef with Vegetables

Tender beef chuck slow-cooked until it melts in your mouth, simmered with hearty potatoes and carrots in a rich, savory herb-infused broth.

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NUTRITION

1,097kcal
Protein
100.7g
Fat
47.6g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

11 oz beef chuck roast

1 medium russet potato

1 cup carrots

1 cup green beans

0.5 cup beef broth

1 tbsp tomato paste

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

0.5 tsp sea salt

0.5 tsp black pepper

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PREPARATION

  • 1

    Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes, then place them into the slow cooker.

  • 2

    Peel and dice the russet potato into 1-inch pieces, and slice the carrots into half-inch rounds.

  • 3

    Add the diced potatoes, sliced carrots, and trimmed green beans to the slow cooker with the beef.

  • 4

    In a small mixing bowl, whisk together the beef broth, tomato paste, garlic powder, onion powder, dried thyme, sea salt, and black pepper until well combined.

  • 5

    Pour the broth mixture over the beef and vegetables, stirring gently to ensure all ingredients are lightly coated.

  • 6

    Cover the slow cooker and cook on the low setting for 7 to 8 hours, or on high for 4 hours, until the beef is fork-tender.

  • 7

    Give the stew a final stir to incorporate the thickened juices before serving warm.

Slow-Cooked Savory Beef with Vegetables

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

Slow-Cooked Savory Beef with Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Savory Beef with Vegetables

Tender beef chuck slow-cooked until it melts in your mouth, simmered with hearty potatoes and carrots in a rich, savory herb-infused broth.

NUTRITION

1,097kcal
Protein
100.7g
Fat
47.6g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

11 oz beef chuck roast

1 medium russet potato

1 cup carrots

1 cup green beans

0.5 cup beef broth

1 tbsp tomato paste

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

0.5 tsp sea salt

0.5 tsp black pepper

PREPARATION

  • 1

    Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes, then place them into the slow cooker.

  • 2

    Peel and dice the russet potato into 1-inch pieces, and slice the carrots into half-inch rounds.

  • 3

    Add the diced potatoes, sliced carrots, and trimmed green beans to the slow cooker with the beef.

  • 4

    In a small mixing bowl, whisk together the beef broth, tomato paste, garlic powder, onion powder, dried thyme, sea salt, and black pepper until well combined.

  • 5

    Pour the broth mixture over the beef and vegetables, stirring gently to ensure all ingredients are lightly coated.

  • 6

    Cover the slow cooker and cook on the low setting for 7 to 8 hours, or on high for 4 hours, until the beef is fork-tender.

  • 7

    Give the stew a final stir to incorporate the thickened juices before serving warm.