Lean Beef and Bean Stew with Potato Chunks

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

Lean Beef and Bean Stew with Potato Chunks

YOUR SOLIN GENERATED RECIPE

Lean Beef and Bean Stew with Potato Chunks

A hearty stew of lean beef and kidney beans simmered with tender potato chunks and carrots in a savory broth, finished with a handful of vibrant, wilted spinach.

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NUTRITION

434kcal
Protein
36.4g
Fat
13.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93/7)

1/2 cup Red Kidney Beans, rinsed

1/2 cup Yellow Potato, diced

1/3 cup Carrots, sliced

1/4 cup Yellow Onion, diced

2 tbsp Celery, sliced

1 tsp Extra Virgin Olive Oil

1 cup Low-Sodium Beef Broth

1 cup Fresh Spinach

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Add the lean ground beef, breaking it apart with a spoon until browned and fully cooked.

  • 3

    Stir in the diced onions, carrots, and celery, sautéing for about 5 minutes until the vegetables begin to soften.

  • 4

    Add the minced garlic and cook for 1 minute until fragrant.

  • 5

    Pour in the beef broth and add the potato chunks.

  • 6

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are fork-tender.

  • 7

    Stir in the kidney beans and fresh spinach, cooking for another 2-3 minutes until the beans are heated through and the spinach is wilted.

  • 8

    Season with a pinch of sea salt and black pepper to taste before serving in a warm bowl.

Lean Beef and Bean Stew with Potato Chunks

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

Lean Beef and Bean Stew with Potato Chunks

YOUR SOLIN GENERATED RECIPE

Lean Beef and Bean Stew with Potato Chunks

A hearty stew of lean beef and kidney beans simmered with tender potato chunks and carrots in a savory broth, finished with a handful of vibrant, wilted spinach.

NUTRITION

434kcal
Protein
36.4g
Fat
13.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93/7)

1/2 cup Red Kidney Beans, rinsed

1/2 cup Yellow Potato, diced

1/3 cup Carrots, sliced

1/4 cup Yellow Onion, diced

2 tbsp Celery, sliced

1 tsp Extra Virgin Olive Oil

1 cup Low-Sodium Beef Broth

1 cup Fresh Spinach

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Add the lean ground beef, breaking it apart with a spoon until browned and fully cooked.

  • 3

    Stir in the diced onions, carrots, and celery, sautéing for about 5 minutes until the vegetables begin to soften.

  • 4

    Add the minced garlic and cook for 1 minute until fragrant.

  • 5

    Pour in the beef broth and add the potato chunks.

  • 6

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are fork-tender.

  • 7

    Stir in the kidney beans and fresh spinach, cooking for another 2-3 minutes until the beans are heated through and the spinach is wilted.

  • 8

    Season with a pinch of sea salt and black pepper to taste before serving in a warm bowl.