Name: Braised Beef with Yukon Gold Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef eye of round; 1 medium Yukon Gold potato; 0.5 cup Carrots; 0.25 tbsp Extra virgin olive oil; 0.5 cup Low-sodium beef broth; 0.25 medium Yellow onion; 1 clove Garlic; 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

Braised Beef with Yukon Gold Potatoes

Lean beef slow-braised until fork-tender with buttery Yukon Gold potatoes and sweet carrots in a savory, aromatic herb broth.

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NUTRITION

Protein

39.7g

Fat

8.8g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef eye of round

1 medium Yukon Gold potato

0.5 cup Carrots

0.25 tbsp Extra virgin olive oil

0.5 cup Low-sodium beef broth

0.25 medium Yellow onion

1 clove Garlic

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the beef eye of round dry with paper towels and season evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Sear the beef in the hot oil until a deep brown crust forms on all sides, then remove the beef and set it aside.
4
Reduce the heat to medium and add the diced yellow onion, minced garlic, and sliced carrots to the pot, sautéing for 3-4 minutes.
5
Pour in the beef broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
6
Return the beef to the pot, add the cubed Yukon Gold potatoes and dried thyme, then bring the liquid to a gentle simmer.
7
Cover the pot with a tight-fitting lid and cook on low heat for 45 to 60 minutes until the beef is tender and the potatoes are soft.
8
Divide the beef and vegetables into bowls and ladle the remaining braising liquid over the top before serving.