Name: Hearty Beef and Root Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz lean beef stew meat; 1 tsp extra virgin olive oil; 0.5 cup yellow onion; 1 clove garlic; 0.5 cup carrots; 0.5 cup parsnips; 1 tbsp tomato paste; 1 cup low-sodium beef bone broth; 0.5 cup frozen peas; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Root Vegetable Stew

Lean beef cubes slow-simmered with earthy parsnips and carrots in a savory bone broth for a clean and satisfying one-pot meal.

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NUTRITION

Protein

55.6g

Fat

15.5g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

7 oz lean beef stew meat

1 tsp extra virgin olive oil

0.5 cup yellow onion

1 clove garlic

0.5 cup carrots

0.5 cup parsnips

1 tbsp tomato paste

1 cup low-sodium beef bone broth

0.5 cup frozen peas

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
2
Season the beef cubes with sea salt and black pepper, then sear in the pot until deeply browned on all sides to develop flavor.
3
Add the diced yellow onion and minced garlic to the pot, sautéing for 3 minutes until the onions are translucent and fragrant.
4
Stir in the tomato paste and dried thyme, cooking for 1 minute to toast the spices and coat the beef.
5
Pour in the beef bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6
Add the sliced carrots and cubed parsnips, bring to a boil, then reduce heat to low, cover, and simmer for 45 to 60 minutes until the beef is fork-tender.
7
Stir in the frozen peas during the last 5 minutes of cooking until they are heated through and vibrant green.