YOUR SOLIN GENERATED RECIPE
Classic Beef and Root Vegetable Stew
Lean ground beef simmered with earthy root vegetables in a savory tomato-infused broth for a comforting and hearty meal.
INGREDIENTS
198 grams Ground beef (93% lean)
100 grams Yukon Gold potatoes
100 grams Carrots
50 grams Green peas
1 teaspoon Olive oil
1 cup Beef broth
1 tablespoon Tomato paste
0.5 teaspoon Sea salt
0.25 teaspoon Black pepper
0.5 teaspoon Dried thyme
0.5 teaspoon Garlic powder
PREPARATION
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon.
Stir in the diced potatoes and sliced carrots, cooking for 3 minutes to lightly soften.
Add the tomato paste, sea salt, black pepper, dried thyme, and garlic powder, stirring to coat the beef and vegetables.
Pour in the beef broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes and carrots are fork-tender.
Stir in the green peas and cook for an additional 2 minutes until heated through and vibrant.