Name: Slow-Cooked Beef Stew with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef stew meat; 1 cup Carrots; 0.5 cup Celery; 0.5 cup Yellow onion; 0.5 medium Yukon gold potato; 1 cup Low sodium beef broth; 1 tbsp Tomato paste; 2 cloves Garlic; 0.5 tsp Dried thyme; 0.5 tsp Dried rosemary; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Slow-Cooked Beef Stew with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Stew with Root Vegetables

Beef stew meat slow-cooked with earthy root vegetables in a savory, herb-infused broth that provides a comforting warmth.

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NUTRITION

Protein

36.9g

Fat

22.4g

Carbs

51.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef stew meat

1 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

0.5 medium Yukon gold potato

1 cup Low sodium beef broth

1 tbsp Tomato paste

2 cloves Garlic

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Place the beef stew meat in the bottom of the slow cooker.
2
Add the diced carrots, celery, yellow onion, and cubed Yukon gold potato on top of the meat.
3
In a small bowl, whisk together the beef broth, tomato paste, minced garlic, dried thyme, and dried rosemary.
4
Pour the liquid mixture over the beef and vegetables.
5
Season the mixture with sea salt and black pepper.
6
Cover and cook on low for 7-8 hours or on high for 4 hours until the beef is fork-tender.
7
Stir in the fresh parsley just before serving to add a bright finish.