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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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