Dutch Oven Beef Stew with Root Vegetables

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

Dutch Oven Beef Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Dutch Oven Beef Stew with Root Vegetables

Tender beef chuck slow-simmered in a savory herb broth with earthy parsnips and carrots for a comforting, melt-in-your-mouth texture.

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NUTRITION

448kcal
Protein
42.2g
Fat
16.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz beef chuck

0.5 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup parsnips

0.25 cup celery

1 clove garlic

1 tbsp tomato paste

2 cups beef bone broth

1 tsp dried thyme

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the beef chuck dry with paper towels and season with sea salt and black pepper.

  • 2

    Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.

  • 3

    Lower the heat to medium and add the diced onion, celery, and minced garlic. Sauté for 3-4 minutes until the onion is translucent.

  • 4

    Stir in the tomato paste, dried thyme, and dried rosemary, cooking for 1 minute to wake up the spices.

  • 5

    Pour in the beef bone broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

  • 6

    Add the beef back into the pot along with the sliced carrots and parsnips.

  • 7

    Bring the liquid to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 60-90 minutes until the beef is fork-tender.

  • 8

    Serve hot in a shallow bowl, ensuring a generous portion of the root vegetables and savory broth.

Dutch Oven Beef Stew with Root Vegetables

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

Dutch Oven Beef Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Dutch Oven Beef Stew with Root Vegetables

Tender beef chuck slow-simmered in a savory herb broth with earthy parsnips and carrots for a comforting, melt-in-your-mouth texture.

NUTRITION

448kcal
Protein
42.2g
Fat
16.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz beef chuck

0.5 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup parsnips

0.25 cup celery

1 clove garlic

1 tbsp tomato paste

2 cups beef bone broth

1 tsp dried thyme

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the beef chuck dry with paper towels and season with sea salt and black pepper.

  • 2

    Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.

  • 3

    Lower the heat to medium and add the diced onion, celery, and minced garlic. Sauté for 3-4 minutes until the onion is translucent.

  • 4

    Stir in the tomato paste, dried thyme, and dried rosemary, cooking for 1 minute to wake up the spices.

  • 5

    Pour in the beef bone broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

  • 6

    Add the beef back into the pot along with the sliced carrots and parsnips.

  • 7

    Bring the liquid to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 60-90 minutes until the beef is fork-tender.

  • 8

    Serve hot in a shallow bowl, ensuring a generous portion of the root vegetables and savory broth.