Name: Beef Bourguignon with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Beef stew meat (lean); 0.5 cup Carrots; 0.5 cup Parsnips; 0.5 cup Cremini mushrooms; 0.25 cup Yellow onion; 1 clove Garlic; 2 tsp Extra virgin olive oil; 0.75 cup Beef broth (low sodium); 1 tbsp Tomato paste; 0.5 tsp Dried thyme; 1 whole Bay leaf; 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

Beef Bourguignon with Root Vegetables

Slow-simmered lean beef and earthy root vegetables in a rich, herb-infused broth that creates a velvety and comforting texture.

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NUTRITION

Protein

54.9g

Fat

21.5g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Beef stew meat (lean)

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

2 tsp Extra virgin olive oil

0.75 cup Beef broth (low sodium)

1 tbsp Tomato paste

0.5 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the beef dry with paper towels and season with sea salt and black pepper.
2
Heat the olive oil in a large pot over medium-high heat and sear the beef until browned on all sides, then remove and set aside.
3
In the same pot, sauté the diced onion, sliced carrots, and parsnips for 5 minutes until slightly softened.
4
Add the sliced mushrooms and minced garlic, cooking for another 2 minutes until fragrant.
5
Stir in the tomato paste and dried thyme, coating the vegetables evenly.
6
Return the beef to the pot and pour in the beef broth, then add the bay leaf.
7
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 60 to 90 minutes until the beef is fork-tender and the sauce has thickened.