Beef and Parsnip Stew with Thyme
A hearty, comforting stew with tender beef and earthy parsnips simmered with fresh thyme until deeply flavorful. This american-inspired slow cooker ready in about 500 minutes pairs pounds beef chuck, medium parsnips, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds beef chuck
- 3 medium parsnips
- 2 medium carrots
- 1 large yellow onion
- 4 cloves garlic
- 1 teaspoon dried thyme
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut beef chuck into 1-inch cubes and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear beef in batches for 3 minutes per side until browned, then transfer to a slow cooker.
- Step 3: Add chopped onion and minced garlic to the skillet, cooking for 2 minutes until fragrant. Stir in tomato paste and cook for 1 minute.
- Step 4: Whisk flour into the skillet, then add beef broth, dried thyme, and any accumulated juices from the beef. Mix well.
- Step 5: Add peeled and cut parsnips, carrots, and any remaining vegetables to the slow cooker. Stir to combine.
- Step 6: Cover and cook on low for 8 hours until beef is fork-tender.
Frequently asked questions
How long does Beef and Parsnip Stew with Thyme take to make?
Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beef and Parsnip Stew with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef chuck from drying out.
Can I substitute ingredients in Beef and Parsnip Stew with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef and Parsnip Stew with Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beef and Parsnip Stew with Thyme?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
