Name: Slow Cooker Beef and Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Beef stew meat; 1 tsp Olive oil; 1 medium Yellow onion; 2 medium Carrots; 2 stalks Celery; 1 medium Russet potato; 2 cloves Garlic; 1.5 cups Beef bone broth; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1 tsp Dried rosemary; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Frozen peas

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

YOUR SOLIN GENERATED RECIPE

Slow Cooker Beef and Vegetable Stew

Slow-simmered beef and root vegetables in a rich bone broth that fills the kitchen with a deep, comforting aroma.

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NUTRITION

Protein

60.2g

Fat

31.6g

Carbs

80g

SERVINGS

1 serving

INGREDIENTS

7 oz Beef stew meat

1 tsp Olive oil

1 medium Yellow onion

2 medium Carrots

2 stalks Celery

1 medium Russet potato

2 cloves Garlic

1.5 cups Beef bone broth

1 tbsp Tomato paste

1 tsp Dried thyme

1 tsp Dried rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Frozen peas

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PREPARATION

1
Pat the beef dry and season with the sea salt and black pepper.
2
Heat olive oil in a skillet over medium-high heat and sear the beef until browned on all sides.
3
Transfer the seared beef to the slow cooker.
4
Chop the onion, carrots, celery, and potato into bite-sized pieces and add them to the slow cooker.
5
Mince the garlic and add it to the pot along with the tomato paste, dried thyme, and dried rosemary.
6
Pour in the beef bone broth and stir to combine all ingredients.
7
Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is fork-tender.
8
Stir in the frozen peas during the last 15 minutes of cooking before serving hot serving.