Hearty Beef and Vegetable Stew

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

Hearty Beef and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Vegetable Stew

Tender cubes of lean beef simmered with earthy root vegetables in a rich, savory broth that warms you from the inside out.

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NUTRITION

436kcal
Protein
41.7g
Fat
11.9g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

4 oz extra lean beef chuck

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

0.5 cup carrots

0.5 cup celery

0.5 medium Yukon gold potato

1.5 cups low-sodium beef broth

1 tbsp tomato paste

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the beef dry with paper towels and season with half of the sea salt and black pepper.

  • 2

    Heat the olive oil in a large heavy-bottomed pot over medium-high heat and sear the beef until deeply browned on all sides.

  • 3

    Remove the beef from the pot and set aside; add the diced onion, carrots, and celery to the same pot, sautéing until the onions are translucent.

  • 4

    Stir in the minced garlic and tomato paste, cooking for one minute until the mixture becomes fragrant and darkens slightly.

  • 5

    Add the diced potatoes, dried thyme, and the remaining salt and pepper to the pot.

  • 6

    Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot, and return the seared beef and any accumulated juices.

  • 7

    Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 45 to 60 minutes until the beef and vegetables are fork-tender.

Hearty Beef and Vegetable Stew

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

Hearty Beef and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Vegetable Stew

Tender cubes of lean beef simmered with earthy root vegetables in a rich, savory broth that warms you from the inside out.

NUTRITION

436kcal
Protein
41.7g
Fat
11.9g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

4 oz extra lean beef chuck

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

0.5 cup carrots

0.5 cup celery

0.5 medium Yukon gold potato

1.5 cups low-sodium beef broth

1 tbsp tomato paste

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the beef dry with paper towels and season with half of the sea salt and black pepper.

  • 2

    Heat the olive oil in a large heavy-bottomed pot over medium-high heat and sear the beef until deeply browned on all sides.

  • 3

    Remove the beef from the pot and set aside; add the diced onion, carrots, and celery to the same pot, sautéing until the onions are translucent.

  • 4

    Stir in the minced garlic and tomato paste, cooking for one minute until the mixture becomes fragrant and darkens slightly.

  • 5

    Add the diced potatoes, dried thyme, and the remaining salt and pepper to the pot.

  • 6

    Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot, and return the seared beef and any accumulated juices.

  • 7

    Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 45 to 60 minutes until the beef and vegetables are fork-tender.