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

Slow-simmered grass-fed beef and earthy root vegetables meld into a rich, savory broth that provides a deeply comforting warmth in every spoonful.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
35.9g
Fat
17.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz grass-fed beef stew meat

0 tbsp extra virgin olive oil

0.5 cup sliced carrots

0.5 cup diced parsnips

0.25 cup diced yellow onion

0.25 cup diced celery

1.5 cups low-sodium beef bone broth

1 tbsp tomato paste

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 clove minced garlic

Try 7 days free, then $12.99 / mo.

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 large heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Add the beef to the pot and sear until deeply browned on all sides, then remove the meat and set it aside on a plate.

  • 4

    In the same pot, add the diced onion, celery, carrots, and parsnips, 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 mixture is fragrant and the paste darkens slightly.

  • 6

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

  • 7

    Return the beef and any accumulated juices to the pot and bring the liquid to a gentle boil.

  • 8

    Reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the beef is fork-tender and the sauce has thickened.

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

Slow-simmered grass-fed beef and earthy root vegetables meld into a rich, savory broth that provides a deeply comforting warmth in every spoonful.

NUTRITION

420kcal
Protein
35.9g
Fat
17.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz grass-fed beef stew meat

0 tbsp extra virgin olive oil

0.5 cup sliced carrots

0.5 cup diced parsnips

0.25 cup diced yellow onion

0.25 cup diced celery

1.5 cups low-sodium beef bone broth

1 tbsp tomato paste

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 clove minced 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 large heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Add the beef to the pot and sear until deeply browned on all sides, then remove the meat and set it aside on a plate.

  • 4

    In the same pot, add the diced onion, celery, carrots, and parsnips, 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 mixture is fragrant and the paste darkens slightly.

  • 6

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

  • 7

    Return the beef and any accumulated juices to the pot and bring the liquid to a gentle boil.

  • 8

    Reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the beef is fork-tender and the sauce has thickened.