Name: Hearty Beef and Root Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz lean beef chuck; 0.5 tsp extra virgin olive oil; 0.5 cup yellow onion; 1 cup carrots; 1 cup parsnips; 2 cloves garlic; 1.5 cups low sodium beef broth; 0.5 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp tomato paste

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

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Root Vegetable Stew

Slow-simmered lean beef and earthy root vegetables in a rich, savory broth that offers a comforting and velvety texture in every spoonful.

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NUTRITION

Protein

35.0g

Fat

10.2g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

3 oz lean beef chuck

0.5 tsp extra virgin olive oil

0.5 cup yellow onion

1 cup carrots

1 cup parsnips

2 cloves garlic

1.5 cups low sodium beef broth

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp tomato paste

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PREPARATION

1
Trim any excess fat from the beef chuck and cut into 1-inch cubes.
2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3
Season the beef with the sea salt and black pepper, then sear in the pot until browned on all sides, about 5-7 minutes.
4
Add the diced yellow onion and minced garlic to the pot, sautéing for 3 minutes until the onion is translucent.
5
Stir in the tomato paste and dried thyme, cooking for 1 minute to deepen the flavor profile.
6
Pour in the beef broth, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot.
7
Add the sliced carrots and cubed parsnips to the liquid.
8
Bring the mixture to a gentle boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
9
Simmer for 45 to 60 minutes, or until the beef is fork-tender and the root vegetables are soft.
10
Ladle into bowls and serve warm.