Name: Slow-Cooked Beef with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef chuck; 0.5 cup carrots; 0.5 cup parsnips; 0.5 cup yellow onion; 0.5 tsp olive oil; 1 cup beef broth; 1 tbsp tomato paste; 2 cloves garlic; 0.5 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 sprig fresh rosemary

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef with Root Vegetables

Tender beef chunks slow-simmered with earthy parsnips and carrots in a savory, herb-infused broth that develops a rich, velvety texture.

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NUTRITION

Protein

55.4g

Fat

25.1g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz beef chuck

0.5 cup carrots

0.5 cup parsnips

0.5 cup yellow onion

0.5 tsp olive oil

1 cup beef broth

1 tbsp tomato paste

2 cloves garlic

0.5 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

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PREPARATION

1
Season the beef chuck chunks evenly with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat and sear the beef until a deep golden crust forms on all sides.
3
Transfer the seared beef to the slow cooker basin.
4
Add the sliced carrots, parsnips, diced yellow onion, and minced garlic to the slow cooker.
5
In a small bowl, whisk the tomato paste into the beef broth until smooth, then pour the liquid over the beef and vegetables.
6
Place the dried thyme and the fresh rosemary sprig on top of the mixture.
7
Cover and cook on low for 7 to 8 hours (or on high for 4 hours) until the beef is tender and pulls apart easily with a fork.
8
Discard the rosemary sprig and stir the stew gently before serving to incorporate the thickened juices.