Name: Herb-Braised Beef Stew with Carrots and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Lean Beef Chuck, cubed; 1/2 cup Red Potatoes, diced; 1/2 cup Carrots, sliced; 1 cup Low-Sodium Beef Broth; 1/4 cup Yellow Onion, chopped; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Tomato Paste; Fresh Rosemary and Thyme to taste

Herb-Braised Beef Stew with Carrots and Potatoes

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

YOUR SOLIN GENERATED RECIPE

Herb-Braised Beef Stew with Carrots and Potatoes

Lean beef chunks simmered with tender potatoes and carrots in a savory herb-infused broth, finished with a touch of aromatic rosemary.

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NUTRITION

Protein

39.4g

Fat

15.6g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Chuck, cubed

1/2 cup Red Potatoes, diced

1/2 cup Carrots, sliced

1 cup Low-Sodium Beef Broth

1/4 cup Yellow Onion, chopped

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Tomato Paste

Fresh Rosemary and Thyme to taste

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PREPARATION

1
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2
Sear the beef cubes until browned on all sides, then remove and set aside.
3
Add the onion, carrots, and potatoes to the pot, sautéing for 3-4 minutes until the onions begin to soften.
4
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
5
Return the beef to the pot and pour in the beef broth, scraping the bottom of the pan to release any browned bits.
6
Add fresh rosemary and thyme, then bring the liquid to a gentle boil.
7
Reduce heat to low, cover, and simmer for 45-60 minutes or until the beef and vegetables are fork-tender.
8
Remove the herb sprigs before serving hot in a shallow bowl.