Name: Beef Bourguignon with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Beef stew meat; 0.5 tsp Olive oil; 0.5 cup Carrots; 0.5 cup Parsnips; 0.5 cup Cremini mushrooms; 0.25 cup Pearl onions; 1 clove Garlic; 1 tbsp Tomato paste; 1 cup Beef bone broth; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 sprig Fresh thyme; 1 whole Bay leaf

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

YOUR SOLIN GENERATED RECIPE

Beef Bourguignon with Root Vegetables

Tender beef chuck slow-simmered in a rich bone broth with earthy parsnips and carrots, creating a velvety stew that warms from within.

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NUTRITION

Protein

33.4g

Fat

15.9g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef stew meat

0.5 tsp Olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Cremini mushrooms

0.25 cup Pearl onions

1 clove Garlic

1 tbsp Tomato paste

1 cup Beef bone broth

0.5 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

1 whole Bay leaf

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PREPARATION

1
Pat the beef stew meat dry with paper towels and season with sea salt and black pepper.
2
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the beef in a single layer and sear until deeply browned on all sides, then remove and set aside.
4
In the same pot, add the pearl onions and mushrooms, sautéing for 3-4 minutes until they begin to soften.
5
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
6
Pour in the beef bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7
Return the beef to the pot and add the sliced carrots, parsnips, thyme sprig, and bay leaf.
8
Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 60-90 minutes until the beef is fork-tender.
9
Remove the bay leaf and thyme sprig before serving in a shallow bowl.