Hearty Beef and Vegetable Stew

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

Hearty Beef and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Vegetable Stew

Tender lean beef slow-simmered with garden vegetables in a rich, aromatic broth for a savory and filling meal that warms you from the inside out.

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NUTRITION

513kcal
Protein
52.7g
Fat
15.8g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

0.5 cup Green beans

0.5 medium Yukon gold potato

2 cups Low-sodium beef broth

1 tbsp Tomato paste

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 whole Bay leaf

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PREPARATION

  • 1

    Heat the olive oil in a large heavy-bottomed pot over medium-high heat.

  • 2

    Pat the beef stew meat dry with a paper towel and season with the sea salt and black pepper.

  • 3

    Add the beef to the pot and sear until browned on all sides, then remove the beef and set aside.

  • 4

    In the same pot, add the diced onion, carrots, and celery, sautéing for about 5 minutes until the onions are translucent.

  • 5

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

  • 6

    Return the beef to the pot and pour in the beef broth, scraping the bottom of the pan to release any browned bits.

  • 7

    Add the diced potato, green beans, and the bay leaf to the liquid.

  • 8

    Bring the mixture to a gentle boil, then 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 vegetables are soft.

  • 10

    Discard the bay leaf before ladling the hearty stew into deep bowls to serve.

Hearty Beef and Vegetable Stew

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

Hearty Beef and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Vegetable Stew

Tender lean beef slow-simmered with garden vegetables in a rich, aromatic broth for a savory and filling meal that warms you from the inside out.

NUTRITION

513kcal
Protein
52.7g
Fat
15.8g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean beef stew meat

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

0.5 cup Celery

0.5 cup Green beans

0.5 medium Yukon gold potato

2 cups Low-sodium beef broth

1 tbsp Tomato paste

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 whole Bay leaf

PREPARATION

  • 1

    Heat the olive oil in a large heavy-bottomed pot over medium-high heat.

  • 2

    Pat the beef stew meat dry with a paper towel and season with the sea salt and black pepper.

  • 3

    Add the beef to the pot and sear until browned on all sides, then remove the beef and set aside.

  • 4

    In the same pot, add the diced onion, carrots, and celery, sautéing for about 5 minutes until the onions are translucent.

  • 5

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

  • 6

    Return the beef to the pot and pour in the beef broth, scraping the bottom of the pan to release any browned bits.

  • 7

    Add the diced potato, green beans, and the bay leaf to the liquid.

  • 8

    Bring the mixture to a gentle boil, then 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 vegetables are soft.

  • 10

    Discard the bay leaf before ladling the hearty stew into deep bowls to serve.