Hearty Beef and Root Vegetable Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Beef and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Root Vegetable Stew

Tender beef chunks simmered in a rich, savory broth with earthy parsnips and carrots for a comforting and deeply satisfying meal.

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NUTRITION

500kcal
Protein
39.0g
Fat
26.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef stew meat

0 tbsp Olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Celery

0.25 cup Yellow onion

1 tbsp Tomato paste

1 cup Beef broth

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Pat the beef stew meat dry with a paper towel and season evenly with the sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until well-browned on all sides.

  • 3

    Remove the beef from the pot and set aside, then add the diced onion, celery, carrots, and parsnips to the same pot.

  • 4

    Sauté the vegetables for 5 minutes until slightly softened, then stir in the minced garlic, dried thyme, and tomato paste.

  • 5

    Return the seared beef to the pot and pour in the beef broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

  • 6

    Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 45 to 60 minutes until the beef is fork-tender.

Hearty Beef and Root Vegetable Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Beef and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Root Vegetable Stew

Tender beef chunks simmered in a rich, savory broth with earthy parsnips and carrots for a comforting and deeply satisfying meal.

NUTRITION

500kcal
Protein
39.0g
Fat
26.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef stew meat

0 tbsp Olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Celery

0.25 cup Yellow onion

1 tbsp Tomato paste

1 cup Beef broth

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Pat the beef stew meat dry with a paper towel and season evenly with the sea salt and black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the beef until well-browned on all sides.

  • 3

    Remove the beef from the pot and set aside, then add the diced onion, celery, carrots, and parsnips to the same pot.

  • 4

    Sauté the vegetables for 5 minutes until slightly softened, then stir in the minced garlic, dried thyme, and tomato paste.

  • 5

    Return the seared beef to the pot and pour in the beef broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

  • 6

    Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 45 to 60 minutes until the beef is fork-tender.