Hearty Beef Stew with Root Vegetables

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

Hearty Beef Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Beef Stew with Root Vegetables

Lean beef chunks slow-simmered with earthy potatoes and crisp green beans in a savory, aromatic bone broth that warms from the inside out.

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NUTRITION

490kcal
Protein
55.3g
Fat
12.2g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean beef stew meat

0.75 cup Yukon gold potatoes

1 cup Green beans

0.25 cup Yellow onion

0.25 cup Carrots

1 tsp Extra virgin olive oil

1 cup Beef bone broth

1 tsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Add the beef to the pot and sear until browned on all sides, then remove the meat and set it aside.

  • 4

    In the same pot, add the diced onion, sliced carrots, and minced garlic, sautéing for 3-4 minutes until the vegetables are fragrant and slightly softened.

  • 5

    Stir in the tomato paste and dried thyme, cooking for 1 minute to allow the flavors to deepen.

  • 6

    Pour in the beef bone broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

  • 7

    Return the beef to the pot along with the diced Yukon gold potatoes.

  • 8

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

  • 9

    Stir in the trimmed green beans during the last 10 minutes of cooking, simmering until they are bright green and tender-crisp.

  • 10

    Adjust seasoning to taste and serve hot in a deep bowl.

Hearty Beef Stew with Root Vegetables

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

Hearty Beef Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Beef Stew with Root Vegetables

Lean beef chunks slow-simmered with earthy potatoes and crisp green beans in a savory, aromatic bone broth that warms from the inside out.

NUTRITION

490kcal
Protein
55.3g
Fat
12.2g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean beef stew meat

0.75 cup Yukon gold potatoes

1 cup Green beans

0.25 cup Yellow onion

0.25 cup Carrots

1 tsp Extra virgin olive oil

1 cup Beef bone broth

1 tsp Tomato paste

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Add the beef to the pot and sear until browned on all sides, then remove the meat and set it aside.

  • 4

    In the same pot, add the diced onion, sliced carrots, and minced garlic, sautéing for 3-4 minutes until the vegetables are fragrant and slightly softened.

  • 5

    Stir in the tomato paste and dried thyme, cooking for 1 minute to allow the flavors to deepen.

  • 6

    Pour in the beef bone broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

  • 7

    Return the beef to the pot along with the diced Yukon gold potatoes.

  • 8

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

  • 9

    Stir in the trimmed green beans during the last 10 minutes of cooking, simmering until they are bright green and tender-crisp.

  • 10

    Adjust seasoning to taste and serve hot in a deep bowl.