Name: Slow Cooker 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; 0.38 cup Yukon Gold potatoes; 1 cup carrots; 0.5 cup yellow onion; 0.5 cup celery; 2 cloves garlic; 1 tbsp tomato paste; 1 cup low-sodium beef broth; 1 tsp dried thyme; 1 tsp sea salt; 0.5 tsp black pepper; 1 tsp avocado oil

Slow Cooker 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 Cooker Beef Stew with Root Vegetables

Slow-cooked beef chunks simmered with earthy root vegetables in a savory, herb-infused broth for a comforting and deeply satisfying meal.

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NUTRITION

Protein

36.1g

Fat

20.9g

Carbs

43.1g

SERVINGS

1 serving

INGREDIENTS

5 oz beef stew meat

0.38 cup Yukon Gold potatoes

1 cup carrots

0.5 cup yellow onion

0.5 cup celery

2 cloves garlic

1 tbsp tomato paste

1 cup low-sodium beef broth

1 tsp dried thyme

1 tsp sea salt

0.5 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Pat the beef stew meat dry with paper towels and season evenly with sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat and sear the beef until a dark, flavorful crust forms on all sides.
3
Transfer the seared beef into the slow cooker and add the cubed potatoes, chopped carrots, diced onion, and sliced celery.
4
In a small bowl, whisk together the beef broth, tomato paste, minced garlic, and dried thyme until the paste is fully incorporated.
5
Pour the broth mixture over the beef and vegetables in the slow cooker and stir gently to combine.
6
Cover and cook on the low setting for 7 to 8 hours until the beef is fork-tender and the vegetables are soft.