Name: Slow Cooker Beef Stew with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef stew meat; 0.25 tsp Extra virgin olive oil; 1 medium Carrot; 0.5 medium Parsnip; 0.5 medium Yellow onion; 2 cloves Garlic; 1 cup Beef bone broth; 1 tbsp Tomato paste; 0.5 tsp Dried thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 small Yukon gold potato

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

Tender beef chuck slow-simmered with earthy parsnips and carrots in a rich, savory bone broth that fills the kitchen with a comforting aroma.

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NUTRITION

Protein

51.0g

Fat

20.6g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef stew meat

0.25 tsp Extra virgin olive oil

1 medium Carrot

0.5 medium Parsnip

0.5 medium Yellow onion

2 cloves Garlic

1 cup Beef bone broth

1 tbsp Tomato paste

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 small Yukon gold potato

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PREPARATION

1
Pat the beef stew meat dry with a paper towel and season with the sea salt and black pepper.
2
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the beef until browned on all sides.
3
Transfer the seared beef into the slow cooker.
4
Peel and chop the carrot, parsnip, yellow onion, and Yukon gold potato into one-inch chunks.
5
Mince the garlic cloves and add them to the slow cooker along with the chopped vegetables.
6
In a small bowl, whisk together the beef bone broth, tomato paste, and dried thyme until well combined.
7
Pour the broth mixture over the meat and vegetables in the slow cooker.
8
Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the root vegetables are soft.