YOUR SOLIN GENERATED RECIPE
Hearty Beef and Root Vegetable Stew
Lean beef chunks seared and slow-simmered with earthy parsnips and carrots in a rich, savory broth that warms you from the inside out.
INGREDIENTS
6 oz Beef stew meat
0.5 tsp Olive oil
0.5 cup Carrots
0.5 cup Parsnips
0.5 cup Yellow onion
0.5 cup Celery
1 clove Garlic
1 tbsp Tomato paste
1 cup Beef broth
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried thyme
PREPARATION
Pat the beef stew meat dry with a paper towel and season evenly with the sea salt and black pepper.
Heat the olive oil in a large heavy-bottomed pot over medium-high heat and sear the beef until a deep golden crust forms on all sides.
Add the diced yellow onion, celery, carrots, and parsnips to the pot, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, and tomato paste, cooking for 1 minute until fragrant and the paste turns a deep brick red.
Pour in the beef broth, using a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits.
Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 45 to 60 minutes until the beef is fork-tender.