Name: Slow-Cooked Shredded Beef Ragu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Lean beef stew meat; 1 tsp Olive oil; 0.25 cup Yellow onion; 0.25 cup Carrot; 0.25 cup Celery; 1 clove Garlic; 0.5 cup Tomato puree; 0.25 cup Beef bone broth; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Zucchini noodles

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Shredded Beef Ragu

Tender beef slow-simmered in a rich tomato and herb sauce, served over a bed of zucchini noodles for a savory and comforting experience.

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NUTRITION

Protein

54.2g

Fat

18.2g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Lean beef stew meat

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Carrot

0.25 cup Celery

1 clove Garlic

0.5 cup Tomato puree

0.25 cup Beef bone broth

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Zucchini noodles

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PREPARATION

1
Season the beef stew meat evenly with the sea salt and black pepper.
2
Heat the olive oil in a skillet over medium-high heat and sear the beef until deeply browned on all sides.
3
Transfer the seared beef to a slow cooker and add the diced onion, carrot, celery, and minced garlic.
4
Pour the tomato puree and beef bone broth over the ingredients and sprinkle with dried oregano.
5
Cover and cook on low for 6 to 8 hours until the beef is tender and shreds easily with a fork.
6
Shred the beef directly into the sauce and serve hot over a bed of fresh zucchini noodles.