YOUR SOLIN GENERATED RECIPE
Hearty Beef and Vegetable Stew
Tender beef chunks simmered with vibrant carrots and celery in a rich, savory broth that provides a comforting warmth in every spoonful.
INGREDIENTS
5 oz Grass-fed beef stew meat
0.5 tbsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Carrots
0.5 cup Celery
2 cloves Garlic
1 tbsp Tomato paste
1 cup Low-sodium beef broth
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
1 whole Bay leaf
PREPARATION
Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef to the pot and sear until deeply browned on all sides, then remove the meat and set it aside on a plate.
In the same pot, add the diced onion, sliced carrots, and sliced celery, sautéing for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for 1 minute until the mixture is fragrant and the paste darkens slightly.
Pour in the beef broth, scraping the bottom of the pot to release any browned bits, then add the dried thyme and bay leaf.
Return the beef and any accumulated juices to the pot and bring the liquid to a gentle boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the beef is fork-tender.
Remove the bay leaf and serve the stew hot in deep bowls.