Hearty Beef and Root Vegetable Stew

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

Hearty Beef and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Root Vegetable Stew

Tender beef cubes simmered with earthy parsnips and carrots in a rich, savory bone broth reduction that feels incredibly comforting.

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NUTRITION

523kcal
Protein
44.9g
Fat
26.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Grass-fed beef stew meat

0.25 tbsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

0.25 cup Celery

1 tbsp Tomato paste

1 cup Beef bone broth

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 clove Garlic

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PREPARATION

  • 1

    Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Add the beef cubes to the pot and sear until a deep brown crust forms on all sides, then remove the meat and set it aside on a plate.

  • 4

    In the same pot, add the diced onion, carrots, parsnips, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red and smells fragrant.

  • 6

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

  • 7

    Return the seared beef and any accumulated juices to the pot and stir in the fresh thyme.

  • 8

    Bring the liquid to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the beef is fork-tender.

Hearty Beef and Root Vegetable Stew

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

Hearty Beef and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Root Vegetable Stew

Tender beef cubes simmered with earthy parsnips and carrots in a rich, savory bone broth reduction that feels incredibly comforting.

NUTRITION

523kcal
Protein
44.9g
Fat
26.3g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Grass-fed beef stew meat

0.25 tbsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

0.25 cup Celery

1 tbsp Tomato paste

1 cup Beef bone broth

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 clove Garlic

PREPARATION

  • 1

    Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Add the beef cubes to the pot and sear until a deep brown crust forms on all sides, then remove the meat and set it aside on a plate.

  • 4

    In the same pot, add the diced onion, carrots, parsnips, and celery, sautéing for 5-7 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red and smells fragrant.

  • 6

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

  • 7

    Return the seared beef and any accumulated juices to the pot and stir in the fresh thyme.

  • 8

    Bring the liquid to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the beef is fork-tender.